Oysters and Caviar on the Half Shell
Oysters signify celebration and are a wonderful way to whet appetites. You can serve them with lemon wedges and hot pepper sauce or with our simple garnish.
Servings: 8
Ingredients:
Preparation:
Plan on at least 3 or 4 oysters for each guest and shuck them up to 1 hour before serving. Place in shells on tray of chipped ice (with some seaweed, if available) or coarse salt to hold the shells; cover with plastic wrap and refrigerate.
Spoon generous 1/4 tsp (1 mL) golden Canadian whitefish caviar onto each oyster; top with a few finely shaved rings of green onion. Serve with lemon wedges.
Additional Information
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Tips
To chip your own ice, place cubes in strong bag; hit with bottom of heavy pot until crushed.Whitefish caviar is available at specialty shops and usually comes in 125 g jars, enough for about 4 dozen oysters. Once opened, it can be refrigerated for up to 2 weeks.
Source
Canadian Living Magazine: January 2004
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