Oysters and caviar

Yield: 6 servings

Measure Ingredient
2 pounds Seaweed
18 Oysters, on half shell
2 Scallions
2 ounces Black caviar
2 Lemons

Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed.

Thinly slice scallions into rings. Sprinkle 2 or 3 pieces on each oyster. Top each one with a dab of caviar. Serve very cold, accompanied by fresh, thin sliced lemon wedges. Pass well chilled Champagne.

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