1. Open the oysters, strain the juices in a small pan through a chinois and wash the shells in cold water. Roll the oysters in smoked salmon and place in the bottom shells on a baking tray full of rock salt.
2. In the small pan, add a pinch of saffron and reduce by half, add the cream and bring to the boil. Switch off the gas and add a knob of butter and stir well. Season.
3. Coat each oyster with the glaze, crumble with the bread crumb and place in the fridge until service.
4. Before serving cook under the grill for 2 to 3 minutes, place on the serving dish; add a teaspoon of caviar per oyster.