10 Loch Fyne angel oysters
150ml rice wine vinegar
50g avruga caviar
150ml crème fraîche
Salt and pepper
Shuck the oyster. Discard the shell and reserve the juice.
Put the rice wine vinegar and sugar in a pan and bring to the boil to dissolve the sugar. Allow to cool.
Peel the cucumber. Using a peeler, peel long thin slices.
Place in a bowl and add the pickling liquor and allow to pickle for 15-20 minutes. Drain and put to one side.
Add the caviar to the crème fraîche and add the oyster juice. Season.
Place a small amount of cucumber on a china spoon. Place the oyster on top and spoon over the caviar crème fraîche. Stir the crème fraîche first to ensure you get a good amount of caviar.
By Simon Young, executive chef, Jumeriah Carlton Tower, London