Recipe

Step 1: Start by making the pickled red onion relish, which yields approximately 2 cups. Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large Mason jar.

Step 2: Pour the sugar and red wine vinegar into a small pot and bring to a boil with the salt and pepper. Add the onions and continue heating just long enough to return the mixture to a simmer.

Step 3: Pour the mixture into the Mason jar, cover and rest overnight in the refrigerator before use. Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once the flavours have had a chance to mature.

Step 4: Fill vodka glasses with course sea salt and set aside.

Step 5: Shuck the oysters and place them in the half shell on top of salt. Pour a one oz. shot of vodka over the oyster. Garnish with a tsp of pickled red onion relish and a sprig of dill.

Reprinted with permission from Michael Smith’s The Best of Chef at Home (2011 Whitecap Books).