Seafood Sandwich 2

Ingredients for 4 servings:

• 4 slice(s) baguette(s) or white bread
• 40 g butter
• 80 g smoked salmon
• 4 m.-sized oysters
• 4 tsp, leveled caviar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sandwich with salmon, oysters and caviar

Cut the baguette diagonally into slices or slice a piece of white bread. Spread with warm butter. Carefully open the oysters* (risk of injury!) and remove the shell meat. Arrange the salmon, oysters, and caviar decoratively on the slices of bread and serve. *Take the oyster in a folded cloth with the curved side down. Or use chain-link gloves. Using an oyster knife or a sturdy, short kitchen knife (a screwdriver will do in a pinch), separate the shell at the back seam. Insert the edge of the knife between the two shell halves at the level of the hinge. If the knife edge is well positioned, it should penetrate the oyster without too much force. Cut through the hinge ligament that holds the closed oyster together. Move the knife edge sideways and apply pressure. Now run the knife along the entire upper half of the oyster to separate it from the lower half and remove it. Since there is still seawater in the shell, the oyster should always be held horizontally.