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Oysters with Cucumbers and Osetra Caviar



Serving Platter

  • 3 tablespoon peppercorns
  • 10 dry bay leaves
  • 3 tablespoons star anise
  • 3 tablespoons coriander seeds
  • 2 tablespoons dried Thai chili peppers
  • rock salt


  • 12 Kumamoto oysters
  • 1 cucumber
  • 4 tablespoons Japanese rice wine vinegar
  • 1 tablespoon finely chopped chives
  • 2 ounces Russian Osetra caviar (optional)
  • salt and freshly ground black pepper


These oysters may be presented on a deep platter by making a rock salt bed that also will fill the air with a wonderful aroma. Mix enough rock salt to cover bottom of serving platter with the remaining ingredients.

  1. Peel 1 cucumber and leave whole.
  2. Using a mandolin set with the finest shredding blade, shred cucumber in long, thin strips (cucumber should resemble angel hair pasta). Keep turning cucumber to avoid shredding seeds.
  3. In a bowl, mix cucumber with rice wine vinegar, salt, pepper and chives, set aside.
  4. Shuck oysters 1/2 hour before guests arrive. Remove oysters from shell and place a bowl.
  5. Place oyster shells on rock salt bed. Using a small cocktail fork, fill each oyster shell with shredded cucumber. Top with an oyster and a dollop of caviar. Refrigerate until ready to serve.

Hudson Valley Restaurant Week is back this April 8-21!