Here is a simple appetizer I did a while back for a party.  The title is definitely a play on words. This dish really tries to highlight the few ingredients it has with the main emphasis on the oyster leaf.  The first time I tried oyster leaf was about 4 years ago when I was in Alsace, France.  We had the wonderful opportunity to eat at 2 star Michelin Le Chambard Restaurant.  The oyster leaf truly tasted like oyster.  I think they will locally harvested off of the northern cost of France which made them taste like the ocean that much more.  Here in Austin I don't think there is anyone growing the oyster leaf but I could be wrong. In California and around other parts of the country they do have a few different farmers growing them.  For those of you that have never tried the oyster leaf, it is simple a green leafy plant that originally grows off the of the coasts in northern Europe, (UK).  Depending on where you get them, they really do taste like a briny ocean (Oyster).  So for vegetarians or people that can't or don't eat shellfish this is a great alternative to give you a similar taste to an oyster without actually having any of the shellfish.  I simply paired this hors'd oeuvre with Lemon creme fraiche, salmon roe, chives, and broccoli flowers.  This recipe is simple as simple gets.  You don't want to add so many ingredients and flavors that is drowns out the delicate flavor of the oyster leaf. Here is the recipe, I hope you enjoy it!

50 Oyster Leaves (source)

2 oz jar of Salmon Roe

1/2 cup of creme fraiche

1 lemon zested and 1/2 juice

1/4 cup of snipped chives

salt and pepper to taste

Broccoli Flowers


To Finish,

In a small mixing bowl add creme fraiche, lemon zest and juice.  Season with salt and pepper.  Place in a squirt bottle and add a small bit on top of the oyster leafs.  Add salmon roe, chives, and flowers.  Serve and enjoy!