Oysters on crispy rye bread , parsley , shallots and crispy chicken skin
8 oysters (use danish Limfjords oysters or frensh ballon oysters)
3 parsley stalks
8 chicken skin or else 4 slices of good ham or bacon.
Sea salt and freshly ground pepper
Put the chicken skins on a baking sheet and bake them in the oven at 180 degrees for 10-15 minutes . until they are crisp and golden.
Remove the chicken skin from the oven and let them cool slightly .
Open oysters, check for freshness and release the oyster from the shell and put them in a bowl.
Clean oysters for shell pieces.
Peel the shallots and cut into very thin slices, wash parsley and chop.
Put oysters on crisp rye bread slices, put shallots rings, parsley and pieces of chicken skin on top, season with freshly ground pepper and a little salt .
¼ rye bread
1 tbs. good olive oil
Cut the bread into very thin slices and place the slices on a baking sheet with baking paper.
Drizzle slices with oil and salt.
Bake the bread slices in the oven at 180 ° C for 7-9 min. Until they are completely golden and crispy.