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Oysters with mignonette sauce and trout caviar
Serves 4-6 Starters and mains
Ingredients
- 4 pink shallots or 1 pink onion, finely chopped
- 90ml red wine vinegar
- 2tbsp white balsamic vinegar
- 18 oysters, shucked, on the half shell
- 50g trout caviar (can be bought online at smokedsalmon.co.uk)
- Dill sprigs to serve
Method
Put the shallots or onion in a bowl and cover with cold water for 5 minutes. Drain well and add the vinegars and freshly ground pepper. Mix together and leave for up to an hour until the shallots are bright pink. Arrange on the oysters and top with trout caviar and dill.
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