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Caviar Recipes - Champagne Poached Oysters with Smoked Steelhead Caviar

What better way to ward off the February cold than to indulge with champagne, caviar and oysters!

1.  Take 10 oysters, shuck them, and then poach them gently in ½ cup of champagne until tender and plump. 

2.  Place 1 ounce of crème fraiche in the oyster shell, then add the oyster. 

3.  Top each oyster with 1 teaspoon of our Smoked Steelhead Caviar (for more information on the Steelhead trout

~ makes enough for one or two people ~ enjoy!