Pacific Northwest Oysters with a Champagne Mignonette


1. Place the vinegar, shallots and salt in a small bowl and whisk thoroughly. Chill for at least an hour.

2. Shuck the oysters being very careful not to cut yourself. Set oysters over a bed of rock salt, top with 3-6 salmon roe, and serve with the champagne mignonette on the side.

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  1. Karen

    Love everything about this except for the fish eggs! I left those off. 😉

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