1 jar American caviar, such as Hackleback or American Osetra
2 cups rock salt or uncooked rice, for serving
Preparation
Mignonette
Finely dice the cucumber and tender portions of the sea beans, discarding the fibrous root ends. Combine with the shallot, black pepper, and champagne vinegar. Mix well and let stand for 30 minutes.
Oysters
Scrub the oysters thoroughly to remove any dirt or mud. Shuck the oysters and carefully separate each oyster from the bottom shell by running an oyster knife underneath it.
Arrange the oysters on a bed of rock salt or uncooked rice to keep the shells upright.
To Serve
Spoon about 1 teaspoon of the mignonette over each oyster. Top with a small amount of caviar and serve immediately.
Chef’s Tips
Use the tip of a paring knife as a spoon to scoop up the caviar.
Use the remainder of the caviar unabashedly, mixing it into onion dip (store-bought or homemade) and eating with potato chips and sipping champagne or your favorite beer.
