Amanda Laird: Oysters with champagne vinegar and salmon roe

Picture / Babiche Martens

Serves 4

24 oysters in the half shell
1 Tbs salmon roe
4 tsp champagne vinegar (available from gourmet food stores)

1. Check the oysters for any small pieces of broken shell and remove.

2. Plate 6 oysters a person. Sprinkle 1 teaspoon of the vinegar over 6 oysters then repeat for each serving.

3. Carefully top each with 4 or 5 pearls of roe.