Coffin Bay Oysters with Smoked Salmon, Capers & Dill

Ingredients

1 Dozen Coffin Bay Oysters

100gm Smoked Salmon

50gm Creme Fraiche

1-2 tbls Baby Capers

Dill Fronds

Cracked Black Pepper

Rock Salt, to serve

Lemon Wedges, to serve

Method

Place some of the rock salt on a serving platter and arrange the oysters on top (the rock salt keeps the oysters upright, it’s not essential but allows the oysters to be presented beautifully!)

Cut the smoked salmon into strips about one centimetre wide, gently roll up and place on top of each oyster. Spoon a little creme fraiche onto the salmon, garnish with the baby capers and dill fronds, grind over a little black pepper.

Serve with lemon wedges.

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