Oysters on the Half Shell

Plan on at least 3 or 4 oysters for each guest and shuck them up to 1 hour before serving. Place in shells on tray of chipped ice (with some seaweed, if available) or coarse salt to hold the shells; cover with plastic wrap and refrigerate. 

Spoon generous 1/4 tsp (1 mL) golden Canadian whitefish caviar onto each oyster; top with a few finely shaved rings of green onion. Serve with lemon wedges.

Tips: To chip your own ice, place cubes in strong bag; hit with bottom of heavy pot until crushed. Whitefish caviar is available at specialty shops and usually comes in 125 g jars, enough for about 4 dozen oysters. Once opened, it can be refrigerated for up to 2 weeks.

Makes 8 servings.