Open Oysters
Empty water (reserve in a bowl)
Place oysters into a dish from their shells
Keep cool in the fridge
Rinse, dry and crush the berries
Arrange a bed of salt on four plates
Place oysters in the bed, wedging them in so they don’t turn
Garnish with crushed barries
Finely chop shallot
Place in bowl and pour vinegar over
Season with cracked black pepper
Leave for 30 minutes to pickle
Pour shallot vinegar and olive oil over oysters in their salt bed
Add raspberries for extra garnish
Add fresh dill