Oysters with Pickled Samphire, Cucumber and Dill
We used Chebooktoosk oysters from New Brunswick for this superb dinner-party recipe, but any East Coast oysters will do fine—garnished with crisp, quick-pickled samphire, cool cucumber and threads of anise-like…
Instructions
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In a small pot, bring all of the ingredients to a boil. Simmer for 2 minutes and remove from the heat. Transfer to a jar and let cool. Cover and refrigerate for 1 hour. The pickled samphire will keep for 1 month in an airtight container in the refrigerator. This recipe makes enough to garnish up to 8 dozen oysters. Also delicious in salads, in a remoulade or as a garnish for fish.
We used Chebooktoosk oysters from New Brunswick for this superb dinner-party recipe, but any East Coast oysters will do fine—garnished with crisp, quick-pickled samphire, cool cucumber and threads of anise-like dill. Canadian oysters are as green and sustainable as they get: Bottoms up!
