Recipe courtesy of Chef Travis Haugen, Southside Bistro
1 Bell’s Nursery English Cucumber (sliced into 32 paper-thin slices)
2 tsp Kosher salt
1/2 cup sugar
1 cup white vinegar
1 1/2 cups water
1 tsp fish sauce
16 freshly shucked Alaskan oysters
1 Tbs cured salmon roe, not smoked (Ikura caviar)
32 Alaska Sprouts micro mustard (available at the Central Farmers Market at the Sears Mall on Saturdays)
For pickled cucumbers, slice cucumber thinly on a mandolin, or with a sharp knife. Toss with salt in a bowl and set a side for 10 minutes. Bring water, vinegar and sugar to a boil and let cool. Squeeze cucumbers to wring out excess liquid and combine with liquid from pickling the cucumbers. Season with fish sauce. These will be ready to use in about 30 minutes.
On four chilled plates, with crushed ice to serve as a bed* for the oysters, place 4 oysters. Top each oyster with cucumber pickle, roe and micro mustard. Quickly devour, and repeat the process until full.
*Or a bed of frozen dry beans, rocks, salt, etc.