Oysters with Pickled Samphire, Cucumber and Dill

Oysters with Pickled Samphire, Cucumber and Dill

  • Preparation 30 min
  • Cooking 5 min
  • Marinating 15 min
  • Chilling 1 h
  • Servings 1
  • Makes 2 dozen

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!

Featured in RICARDO Magazine SPRING 2019 (p. 64)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



  • Pickled Samphire

    • 1 cup (50 g) samphire, trimmed and cut into small pieces (see note)
    • 1/2 cup (125 ml) white wine vinegar
    • 1/2 cup (125 ml) water
    • 1 small shallot, finely chopped
    • 2 tsp sugar
    • 1/4 tsp ground black pepper
  • Oysters and Garnish

    • 1/2 Lebanese cucumber, finely diced
    • 1 tbsp dill, finely chopped
    • 24 oysters, scrubbed clean
    • Crushed ice, for serving


  • Pickled Samphire

  • Oysters and Garnish

Note from Ricardo

Discard the bottom end of the main stem of the samphire if it is too woody. Fresh samphire (also sold as sea beans or sea asparagus) is available in some grocery stores and fish markets. Alternatively, bottled marinated samphire, also available online and in some stores, can replace pickled samphire in this recipe.

Eco-friendly tip: Thanks to soil-friendly calcium carbonate, oyster shells make excellent compost! Simply give them a good wash, break them up and add them to your garden.

Personal Note

To help you with this recipe

RICARDO Oyster Set

RICARDO Oyster Set

39.99 $

The RICARDO oyster set was specially designed for shellfish lovers! It comes with a convenient oyster holder with a non-slip coating and finger guard, providing for safe shucking. The sturdy bevelled blade of the oyster knife lets you easily tackle the toughest oyster shells.

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