Pass the aromatic cream through a fine sieve to remove the seeds and herbs. Mix with a spoon and add a little fresh jersey cream if the consistency is too dry.
Pick and gently wash all flowers and herbs and dry on a clean tea towel (dish towel).
Place a tablespoon of aromatic cultured cream on the centre of each plate and spread it out a little with the back of a spoon.
Place 2 smoked oysters on each plate and dress with a little of the reserved juices.
Arrange aromatic herbs, flowers and salty ice plant buds. Serve.
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