Oysters with Carrageen Moss, Sherry Vinegar and Salmon Roe

Ross Burden dresses oysters with Irish moss, vinaigrette and caviar in a decadent dish, ideal as a dinner party centrepiece
By Ross Burden
Oysters with Carrageen Moss, Sherry Vinegar and Salmon Roe
  • Rating:
  • Serves: 2-3
  • Prep Time: 30 minutes
  • Effort: medium



  • 6 oysters
  • 25 g carrageen moss
  • 25 g cucumber, diced
  • 25 g radishes, diced
  • 1 tbsp salmon roe
  • 6 sprigs of chervil

For the vinaigrette:

  • 1 tsp sherry vinegar
  • Juice of 1 lemons
  • black pepper

To serve:

  • sea salt
  • pink peppercorns


1. Carefully open the oysters and remove the flesh. Clean the shells and retain for serving.

2. Rinse the carrageen moss twice under cold running water, then place in a bowl, cover with water and leave to soak for 10 minutes.

3. Meanwhile, make the vinaigrette. Place the sherry vinegar, lemon juice and olive oil in a mixing bowl, add salt and pepper to taste, and stir.

4. Drain the carrageen moss, divide it between the oyster shells and place an oyster in each shell, on top of the moss.

5. Sprinkle each oyster with a little diced cucumber and radish, drizzle with a little of the vinaigrette, then garnish with salmon roe and a sprig of chervil.

6. Serve the oysters on a bed of sea salt and pink peppercorns.

Rate This Recipe