Serving Suggestions

Serves: 4 - 6 Ingredients: 6 fresh oysters Caviar – 50g Lemon, cut into 8 wedges Coarse salt Mini salad or herb leaves Seaweed Directions:  Shuck the oysters and drain the oyster liquor. Slide a knife beneath the oysters to free them from the half shell but do not remove. Layer a bed of coarse salt onto a serving plate to support the shells and garnish with seaweed. Arrange the oysters in their shells on top of the salt and seaweed. Squeeze a little lemon juice onto the oysters and provide more lemon wedges if desired. Open a tin of caviar...

Serves: 4  Ingredients: Salmon sashimi - 600g Caviar - 50g  Baby arugula leaves/ salad leaves - 30g Gold leaf - 5g  Directions:  Slice the salmon sashimi into "thick" pieces.Thickness of the salmon sashimi affects the texture as a whole; consistency of thickness affects appearance. Open a tin of caviar and, using a Mother of Pearl spoon, add a spoonful of caviar in the middle of each salmon sashimi. Put a little bit of gold leaf right on top of the caviar. Arrange the salmon sashimi onto a serving plate. Garnish the caviar with the baby arugula leaves. Serve.  

Serves: 4 - 6 Ingredients: Mini blinis – 1 pack of 20 or homemade Crème fraiche – 1 pot, 100g Caviar – 50g Hard-boiled egg – 1 Finely chopped small red onion Chopped curly parsley Directions:  Warm the mini blinis under the grill until they are lightly toasted on each side. Arrange onto a serving plate. Spoon 1 tsp. of crème fraiche onto the centre of each blini. Sprinkle blinis with a little chopped egg white or egg yolk, chopped red onion and chopped curly parsley.   Open a tin of caviar and, using a Mother of Pearl spoon, add...