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Ostiones Con Huevos de Salmon

By Chef John Ash

Oysters on the half shell are such a treat – perfect for a festive holiday gathering. This Mexican influenced recipe includes an adaptation of “Hog Wash”, from our friends at Hog Island Oyster Company. Salmon caviar is widely available on the internet if your local fish market does not carry – or they may order it for you. Pair with Grand Cuvée Sparkling Chardonnay.

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    Serves 12

    Total Time

    Prep Time

    Difficulty Level Easy


    12 very fresh half shell oysters

    Coarse Salt

    Fresh salmon caviar

    "Hog Wash"

    Hog Wash

    1/2 C natural rice vinegar

    1 tsp sugar

    1 tbs peeled and finely diced shallot

    2 tsp seeded and finely diced Jalapeno pepper, or to taste

    1 tbs fresh lime juice

    1 tbs finely chopped fresh cilantro


    1. Shuck the oysters leaving meat on the half shell. Place on a bed of salt to prevent the oysters from tipping. Top oysters with a little of the "Hog Wash" and then some fresh salmon caviar.

    2. Hog Wash (adapted from Hog Island Oyster Company) Stir first 5 ingredients together until sugar dissolves. Stir in cilantro just before serving.

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