Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Sushi-grade salmon - cut 1/4" pieces Kosher salt - to taste Freshly-ground black pepper - to taste

  2. 1 cup 237ml Heavy cream

  3. 2 teaspoons 10ml Lemon juice

  4. 3 Oysters - finely chopped Almost to a paste French bread - cut toast points Garnish Chives Capers Micro herbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a cold bowl combine heavy cream and lemon juice and whip to stiff peaks. Gently fold in oysters, season with salt (if necessary) and pepper to taste. Keep refrigerated until ready to serve, not longer than 1/2 hour. When ready to serve, season salmon with kosher salt and freshly ground black pepper to taste. Place two toast points on each plate and top with a generous quenelle of oyster Mousse. Spoon salmon on top and around toast points and mousse, and garnish with snipped chives, capers, and micro herbs. Serve immediately. This recipe yields 4 appetizer servings.


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