This recipe uses a cucumber and dill fresca to garnish the oysters.
1 English cucumber, peeled, seeded and finely diced
30 ml (2 tbsp) rice wine vinegar
15 ml (1 tbsp) white sugar
15 ml (1 tbsp) chopped fresh baby dill
250 ml (1 cup) coarse salt plus 1 pinch
12 small fresh oysters, shucked
Small sprigs fresh dill, for garnish
In a small mixing bowl, combine cucumber, vinegar, sugar, chopped dill and pinch of salt and gently stir to combine. Let sit for 1 hour in the fridge before using.
Place 250 ml (1 cup) salt on a large serving plate and smooth out to create a bed on which the oysters can sit. Place shucked oysters on salt so that they sit level. Top each with a 15 ml (1 tbsp) of the cucumber-dill fresca and garnish with dill.
Makes 12 servings.
Source: Chef Anthony Sedlak for Buick Verano.