Oysters with Caviar and Cucumber Mignonette

As I've mentioned before, I have recently developed a love for oysters after many years of avoiding them at all costs. It started with my father-in-law shoving one down my throat during my first family lunch back when I was dating the Gourmet Female. And then, gradually, I moved from simple lemon to different alternatives and now I've even been known to order a half dozen on my own when I'm travelling. These oysters really pop and have an incredibly clean flavour. Highly recommended.

Transient

I know this one is a bit over-the-top with the salmon caviar, but come on, you can splurge every now and then for good food, can't you?

You'll need:

  • 1 dozen Pacific oysters
  • 1 cup rice wine vinegar
  • 1 shallot, minced
  • 1 piece of fresh ginger, peeled and grated
  • 1 cucumber, deseeded and diced into small cubes
  • 1 tablespoon sugar
  • fresh black pepper
  • 50g salmon caviar

To cut the cucumbers, peel and cut into quarters. Lay the quarters on their sides and remove the seeds by cutting diagonally. Then cut the remaining flesh into thin strips and dice. Add the cucumbers to the vinegar, shallots, ginger, sugar, and pepper. Mix well and chill for an hour.

Add a little bit of the mixture to each oyster with a generous teaspoonful of the caviar. Serve and enjoy!