Ingredients

• 1/2 cup creme fraiche
• 1/4 cup heavy cream
• 2 ounces caviar (beluga, osetra or sevruga)
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped chervil or dill, plus extra sprigs for garnish
• About 4 ounces top-quality smoked salmon, sliced extremely thinly
• 12 cold, freshly opened oysters

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Instructions

1. In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
2. Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
3. Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
4. Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.