Caviar and Oysters - A Very Bold Combination for Gourmets

Whether you're hosting a dinner party and want to treat your guests to a gourmet dish or looking to start your week off right with a cozy dish, these caviar and oysters combination will indulge your seafood pleasures. This luxurious duo can be a sweet savoury perfection when you source your caviar from the finest caviar store - Bester Caviar.

Can Oysters be Combined with Caviar?

Absolutely! If you're feeling adventurous or craving some sea-inspired delicacy, combining oysters with caviar would be a tasty recipe to try out. The contrast between the rich creamy caviar notes and the crisp texture of oysters creates a gourmet experience from the comfort of your home that is simply irresistible. This duo is perfect for anyone who wants a speedy, tasty, and luxurious dessert or wants to impress their guests with dinner party dishes.

It's all about the freshness of the food: How to choose good oysters?

When selecting oysters, check for the ones with tightly closed shells or those that snap shut when tapped. Ordinarily, they should feel heavy for their size. Avoid buying oysters that have cracked or gaping shells, or the ones with an unpleasant smell. Bester Caviar ensures that its caviar is fresh and top quality. Hence, you also need good and fresh oysters, to ensure the overall dish is tasty and crave-worthy.

7 Oyster and Caviar Recipes That You Must Try

Your culinary experience is about to take on a whole new turn with these tasty oyster and caviar recipes! Whether it's a tagliatelle of oysters with caviar or a Champagne, oysters and caviar dish, these recipes will leave you wanting for more after each spoon. 

Oysters Topped with Caviar and Bubbles


  • 1 1/2 tbsp lemon juice
  • 1 tsp minced shallot
  • 1/2 tsp crushed pink peppercorns or tsp brown sugar
  • 2 tbsp chilled sparkling wine (prosecco)
  • Pinch of salt
  • 1 dozen freshly shucked oysters
  • 2 oz caviar (hackleback, paddlefish, or tobiko)
  • Chives


  1. In a small bowl, mix lemon juice, shallot, and peppercorns or brown sugar. Chill for 1 hour to allow the flavors to marinate.
  2. Add prosecco and salt to the sauce, just before serving.
  3. Pour spoonfuls of this sparkling mignonette sauce over each oyster and top off each oyster with a generous dollop of caviar.
  4. Sprinkle some chives over the dish, serve immediately, and enjoy.

Poached Oysters with Caviar and Pickled Cucumber 


  • 8 oz cucumber, peeled, seeded, and julienned
  • Salt
  • 1/3 cup + 1/4 cup cider vinegar
  • 2 tsp sugar
  • 1/3 cup dry white wine
  • 1 medium shallot, minced
  • 1/3 cup heavy cream
  • 4 tbsp chilled unsalted butter, diced
  • 24 freshly shucked large oysters with their liquor
  • Black Caviar


  1. Salt cucumber, let it stand for 10 mins, then rinse and drain. Mix 1/4 cup vinegar with sugar and salt, add cucumber, refrigerate for 20 mins, then drain.
  2. Boil the remaining vinegar with wine and shallot until it's almost evaporated. Add cream, simmer for 5 mins, strain, and return to the saucepan. Whisk in butter gradually, then add lime juice and salt. Keep warm.
  3. Arrange oyster shells on a platter. Simmer oysters with liquor until edges curl, 1-2 mins. Transfer oysters to shells.
  4. Spoon beurre blanc over oysters, then top with pickled cucumber and caviar. Serve immediately.

Scallop, Oyster with Caviar


  • Oyster Cream: 4 oysters, 160 g crème fraîche, 2 g table salt
  • Scallop Brine: 6 jumbo Orkney scallops, 1 L water, 80 g table salt, 50 g brown sugar
  • Scallop Pickle: 15 ml pomace oil, 2 g sea salt, 15 ml rice wine vinegar
  • Green Onion Oil: 200 g each of leek top trims, spring onion (green part), and chives, 600 ml sunflower oil
  • Oyster and Green Onion Emulsion: 4 egg yolks, 2 oysters, 5 g table salt, 400 ml green onion oil
  • Garnish: Green onion oil, English sea-salted caviar, Wasabi leaves, Lemon sorrel, Parsley cress, Sea salt


  1. Prepare oyster cream by cooking and blending oysters with crème fraîche. Season and set aside.
  2. Make scallop brine and soak scallops for 10 minutes. Slice them afterward.
  3. Prepare scallop pickle by whisking ingredients and pickling sliced scallops for 90 seconds.
  4. Blend vegetables with sunflower oil, straining, and chilling overnight to make green onion oil.
  5. Make oyster and green onion emulsion by blending shucked oyster with yolks, salt, and green onion oil.
  6. To serve, arrange pickled scallop slices in a bowl, add the desired amount of emulsion and top with herbs and caviar.
  7. Mix oyster cream with green onion oil and spoon around scallops. Then serve it with Champagne or Chardonnay.

Linguine, Oysters with Champagne and Caviar Sauce


  • 1/4 cup olive oil
  • 1 large shallot, thinly sliced
  • 1 1/3 cup champagne
  • 3/4 cup seafood broth
  • 2 cups heavy cream
  • 2 tbsp fresh chopped dill
  • Salt and white pepper
  • 1 dozen shucked oysters
  • 1 lb linguine
  • Bester Caviar for serving


  1. Sauté shallots in olive oil over low heat. Increase to medium-high, then add champagne and reduce by half. Add seafood broth and oyster juice, and cook briefly.
  2. Stir in cream and dill, season with salt and pepper, and simmer until it's thick.
  3. Cook linguine, and reserve 1 cup of cooking water. Add pasta to the skillet with the sauce, stir in oysters, and cook briefly.
  4. Serve topped with Bester Caviar!

Oysters with Japanese Dressing


Japanese Oyster Dressing:

  •   1 tsp white sugar
  •   1 1/2 tsp Japanese soy sauce (or light soy sauce)
  •   2 tbsp rice vinegar
  •   2 tsp mirin
  •   3 tbsp grapeseed or vegetable oil
  •   2 tsp toasted sesame oil
  •   1 1/2 tsp grated ginger


  •   12 oysters (Sydney Rock or Pacific)
  •   20 g salmon roe
  •   2 tsp finely sliced chives
  •   Rock salt or crushed ice, for serving bed


  1. For the dressing, whisk together sugar, soy sauce, rice vinegar, and mirin until sugar dissolves. Add oils and ginger, whisk again, and use immediately.
  2. Place oysters on a serving platter of ice or rock salt.
  3. Spoon dressing onto each oyster, adjusting the amount based on size. 
  4. Top with salmon roe and sprinkle chives over it. Serve and enjoy!


You can skip the mirin, grapeseed or vegetable oil, and toasted sesame oil for a simple oyster, trout caviar, and chives, ginger & soy dressing.

Oysters with Salmon Roe & Creme Fraiche


  • 125g creme fraiche or sour cream
  • 1 tbsp finely chopped fresh chives
  • 2 tsp horseradish
  • 1 tsp fresh lemon juice
  • Salt & freshly ground black pepper
  • Rock salt
  • 48 natural oysters (such as Sydney rock oysters), in the half shell
  • 50g salmon roe
  • Lemon wedges


  1. Mix creme fraiche, chives, horseradish, and lemon juice in a bowl. Season with salt and pepper to taste.
  2. Spread rock salt over a serving platter. Arrange oysters on the half shell on the salt. Top each with creme fraiche mixture.
  3. Add salmon roe on top of the oysters. Serve immediately with lemon wedges, or refrigerate until ready to serve.

Recipe Notes:

Prep up to step 1 two hours ahead. Complete step 2, 30 minutes before serving.

Raw Oysters and Caviar


  • 6 fresh oysters
  • 50g caviar
  • Lemon wedges
  • Coarse salt
  • Mini salad or herb leaves
  • Seaweed


  1. Shuck oysters and drain liquor, leaving them in the half shell.
  2. Spread coarse salt on a serving plate, and garnish with seaweed.
  3. Arrange oysters on the salt and seaweed.
  4. Squeeze lemon juice over oysters and provide extra lemon wedges.
  5. Add caviar to each oyster.
  6. Garnish with mini salad or herb leaves.
  7. Serve and enjoy.


Oysters served with caviar or salmon roe are a gourmet entree you can easily prepare from home. This luxury dish remains a stand-out with the right recipe and quality ingredients. Bester Caviar has the tastiest caviar that you can pair with all your seafood delicacies - Oyster, lobster, or crab and caviar. Their varieties of caviar are very affordable and give you that sweet taste you want for a fabulous festive meal.

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