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.
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.
Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	525.93 Kcal (2202 kJ)
Calories from fat	454.18 Kcal
		% Daily Value*
Total Fat	50.46g	78%
Cholesterol	109.01mg	36%
Sodium	451.94mg	19%
Potassium	107.31mg	2%
Total Carbs	68.47g	23%
Sugars	66.71g	267%
Dietary Fiber	0.05g	0%
Protein	10.09g	20%
Vitamin C	1.8mg	3%
Iron	2.1mg	12%
Calcium	74.6mg	7%

Amount Per 100 g
Calories	65.42 Kcal (274 kJ)
Calories from fat	56.5 Kcal
		% Daily Value*
Total Fat	6.28g	78%
Cholesterol	13.56mg	36%
Sodium	56.22mg	19%
Potassium	13.35mg	2%
Total Carbs	8.52g	23%
Sugars	8.3g	267%
Dietary Fiber	0.01g	0%
Protein	1.25g	20%
Vitamin C	0.2mg	3%
Iron	0.3mg	12%
Calcium	9.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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