Oyster, dill, salmon egg


(For 4 servings)

  • 7 creuses
  • 1 tray of Zorri Cress
  • 1 sprig of dill
  • 4 dill buds
  • 2 pcs Moai Caviar
  • 80 gr crème fraîche
  • 10 gr salmon eggs
  • Esporao olive oil
  • 1 teaspoon of powdered sugar
  • Bladderwrack (decoration)


Oyster Cream:

  • Mix 3 creuses (with moisture) with crème fraîche to a smooth cream.

Zorri Cress / Dill Gravy:

  • Stick mix the Zorri Cress and raw dill smooth and add a little salt and icing sugar (Zorri Cress can be quite spicy, adjust the taste with the icing sugar).

Oysters format:

  • Open the other 4 creuses, loosen the oysters and turn them over in the shell.
  • Add the Zorri Cress / Dill gravy.
  • Spray some oyster cream on the desired areas.
  • Put some salmon eggs on it.
  • Top this off with Moai Caviar and dill buds.
  • Finally, drizzle some olive oil into the Zorri Cress / Dill gravy.

Recipe: Rick Kleijwegt

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