Oysters with caviar, dill, chives, cucumber and buttermilk foam

preparation

1. Finely dice the unpeeled cucumber flesh or (as in the picture) cut into balls with a pearl cutter (3 per oyster) and season lightly with salt and a dash of white wine vinegar. Put aside.

2. Place the oysters, dished side down, in a folded kitchen towel. Use an oyster knife (or a screwdriver) to gently pry open the top of the oyster (protect your hand with an oyster glove or another towel).

3. Cut the upper muscle of the oyster with a knife and open the shell. Remove the oyster from the bottom shell as well. Remove small fragments of mussel shells from the oyster water (preferably with a brush), but not the water itself.

4. Scatter the cucumber pearls over the oysters. Mix the buttermilk with the yoghurt until fluffy. Arrange the oysters, top with caviar and some buttermilk foam, serve immediately.