Miguel Maestres freshly shucked oysters with beetroot caviar
Picture: Robert Duncan

Serves 2

1/2 dozen oysters, shucked

3 tbsp salmon caviar

100ml beetroot juice

small container seaweed salad

1 cup rock salt

Place caviar in a small bowl and mix gently with the beetroot juice. Allow to marinate in the fridge for 30 minutes. Place oysters on top of rock salt. Garnish each oyster with a small spoonful of caviar and seaweed salad.

The West Australian

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