3/4 cup (125 g) finely diced celeriac or parsnip

1 tbsp finely diced dill pickles

1 tbsp (15 ml) mayonnaise

2 tsp (10 ml) white wine vinegar

1 tsp (5 ml) Dijon mustard

1 tsp chopped capers

1/2 tsp (2.5 ml) prepared horseradish

1 small green onion, chopped

24 oysters, scrubbed clean

In a bowl, combine all the ingredients except the oysters. Season with pepper. Let macerate for at least 15 minutes.

Shuck the oysters and separate the flesh from the shell. Place on a serving platter atop crushed ice.

Top the oysters with the remoulade, as desired.

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