Oysters with sea-meal salad

Expel lemons. Cucumber and halve in length. Cut cucumber halfway across and spoon out with a spoonful of seeds. Cucumber with cheese slicer in ribbons. Clean the forest onion and cut into very thin rings. Wash the sea aster and let it drain. In a bowl mix the sea aster, cucumber and spring onion. Sprinkle 2 tablespoons of lemon juice from the lemon juice, grind the pepper. Place the salad in a refrigerator until use.

Roast bread and halve it diagonally. Spread cucumber salad over four plates, put bread next to it. Ice cubes in food processor or in tea towel with rolling pin in smaller pieces or hitting. Ice cream on a large scale. Open oysters with oyster knife (carefully) and place on ice. Sprinkle the remaining lemon juice over oysters and grind the pepper. Cucumber salad and bread with butter to serve.