Raw oysters with raspberry dressing

Thaw the raspberries.

Cut the chives very finely.

In a deep plate, thaw the thawed raspberries and mix in the raspberry vinegar and finely chopped chives.

Add 1-2 drops of soy sauce to taste.

Put the oysters one by one in front of you on the work surface on a clean, old tea towel.

Put the cloth around the oyster and hold the oyster at the top.

Prick with an oyster knife on the hinge side between the oyster halves and cut the sphincter muscles, then open the shell and also cut the oyster from the bottom shell, but leave the oyster in the shell.

Pour away the moisture.

Put the ice cubes in the blender and mix them into crushed ice.

Divide the ice over deep plates and place the shells with oysters on the ice.

Put a spoonful of raspberries on each oyster and a small tart of horseradish.

Halve the sprigs of chives and place them on the oysters.