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Directions

Start by preparing the 3 different toppings. After that, open the 12 oysters and place them on an oven tray, steam them for around 3 mins – depending on the size of the oysters.

Peel the cucumber, remove the seeds and cut it finely. Mix the pickle ingredients in a bowl, add the cucumber and let it rest for at least 1 hour. Top the steamed oysters with pickled cucumber and some herbs.

Start with the dill oil. Heat the sunflower oil to 70 degrees and then mix it with the dill in a blender. Mix well so you get a bright green oil. Then drain it using a sieve. Keep the oil in a clean bottle. When the oysters are steamed, pour on 1 tablespoon cream and some dill oil.

Top the steamed oysters with some trout roe, and then add some sprouts. When serving squeeze some lemon on top.