2 dozen oysters
1/4 cup creme fraiche or sour cream
1 heaped Tsp good quality egg mayonnaise
1 tsp commercial wasabi paste or wasabi powder made into paste with a little cold water
lemon or lime wedges
black or red caviar
Combine cream, mayonnaise and wasabi in a bowl and mix well; (you may want to experiment with these ingredient to get the taste that suits you best, eg. more wasabi if you like it hotter, or more mayonnaise if you like it a bit more tangy.)
Place a tsp of the cream mixture on each oyster and garnish with caviar and a lemon/lime wedge.
Hint: If using wasabi powder use 1 tsp of powder and gradually add cold water stirring until paste consistency. Cold water is essential for mixing. Once mixed, cover and refrigerate for 5 mins to allow flavour to develop.
A big thankyou to Laurence Shoemark for this recipe.