Finely chop the eschalot and add Vodka
Shuck and wash oysters. Serve in Asian soup spoon with finely chopped fresh eschalots to the side and half tsp of Salmon roe to garnish
Place pieces of sashimi in Asian soup spoon.
Add wasabi mustard to taste (very small amount) smeared to one side of fish and 1 tsp of dressing over each piece
Mix grated ginger, soy sauce and finely chopped shallots. Place on top of each scallop shell
Steam in bamboo steamer (or other steamer) for about 5 mins, until scallops tender Dress each scallop with a few drops of sesame oil before serving
Cut salmon to size for crackers (larger than cracker, so salmon is bunched)
Mix cream cheese and Spanish onion together and put onto each piece of salmon
Garnish with 2 capers and drizzle with a couple of drops of virgin olive oil
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