Alaska Oysters with Smoked Alaska Salmon Lox, Ikura Caviar and Apple-Fennel Mignonette

Southside Bistro

From Chef/Owner Jens Nannestad
Southside Bistro

12 Fresh Alaska Oysters
12 Thin slices of Alaska Salmon Lox
Ikura Caviar for garnish
Apple-Fennel Mignonette for garnish, about 6 tablespoons depending on size of oysters
1 bunch Fresh arugula, chiffonade

Apple-Fennel Mignonette
1 Red apple, peeled and diced very fine
2 Tbsp. Minced shallots
1 Tbsp. Finely diced red onion
2 Tbsp. Fresh fennel, feathery greens only, chopped
3 Tbsp. Champagne vinegar
1 Tbsp. Olive oil
Pinch of ground fennel seed
Salt and pepper to taste

Procedure: Shuck oysters and remove from shell, reserving the bottom shells. Arrange shells on a platter of crushed ice. Fill each shell with some of the arugula. Next lay in the salmon lox and then the oyster. Garnish each oyster with about 1/2 tablespoon of mognonette and caviar as desired. Serve immediately.