- Step 1
Place the creme fraiche, chives, horseradish and lemon juice in a small bowl and stir to combine. Taste and season with salt and pepper.
- Step 2
Scatter the rock salt over a large serving platter. Arrange the oysters on the rock salt. Top each oyster with half a teaspoonful of creme fraiche mixture.
- Step 3
Top the oysters with salmon roe. Cover with plastic wrap and store in the fridge until ready to serve or serve immediately with the lemon wedges.
You can prepare this recipe to the end of step 1 up to 2 hours ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 30 minutes before serving the entree.