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.
Difficulty Level Easy
12 very fresh half shell oysters
Fresh salmon caviar
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
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.
Hog Wash (adapted from Hog Island Oyster Company) Stir first 5 ingredients together until sugar dissolves. Stir in cilantro just before serving.