Oysters, Cucumber, Dill, Chive Dressing by Massimo Mele
A delicious summer apetizer of Oysters and cocumber by Massimo Mele
12 oysters live or shucked
1 bunch of dill
1 bunch of chives
Four days before you plan to serve the oysters, start fermenting the cucumbers. Chop and weigh cucumbers in a bowl, then add 3% of the weight in salt and pack into a clean sterilised fermentation jar. Top up with filtered water and place ceramic weights on top so the water covers the cucumbers.
Cover the jar with muslin cloth or a tea towel and use an elastic band to fix securely. Leave to ferment at room temperature for 4 to 6 days.
When the cucumbers have finished fermenting, strain the juice through a fine mesh sieve and retain for dressing the oysters. Discard the pulp to the compost.
Chop chives and dill and set aside.
To serve, open the oysters if shucking fresh and place on serving plate. Top with the fermented cucumber juice, dill, chives.