Oyster, dill, salmon egg

(For 4 servings)

• 7 creuses
• 1 tray of Zorri Cress
• 1 sprig of dill
• 4 dill buds
• 2 pcs Moai Caviar
• 80 gr crème fraîche
• 10 gr salmon eggs
• Esporao olive oil
• 1 teaspoon of powdered sugar
• Bladderwrack (decoration)

Oyster Cream:

• Mix 3 creuses (with moisture) with crème fraîche to a smooth cream.

Zorri Cress / Dill Gravy:

• Stick mix the Zorri Cress and raw dill smooth and add a little salt and icing sugar (Zorri Cress can be quite spicy, adjust the taste with the icing sugar).

Oysters format:

• Open the other 4 creuses, loosen the oysters and turn them over in the shell.
• Add the Zorri Cress / Dill gravy.
• Spray some oyster cream on the desired areas.
• Put some salmon eggs on it.
• Top this off with Moai Caviar and dill buds.
• Finally, drizzle some olive oil into the Zorri Cress / Dill gravy.

Recipe: Rick Kleijwegt