Menu

Pickled Samphire and Anchovies salad

SAMPHIRE SALADThis is simply the smell and taste of the sea on a plate. I've had pickled samphire as a starter back in Greece. We call it Κρίταμος there, and if you are lucky you can find it in a fish taverna. We served this salad as part of our summer menu and everybody loved it.  Samphire is a plant that grows next to the sea and its taste is unique. You can use it on fish and seafood dishes or you can pickle it like we did. The pickling of the samphire is an easy process and you will be rewarded for the 24 hours wait ;) 

 

List of Ingredients (Serves 8 as an aperitif)

  • 300 grams of Samphire (try your fish monger, you can get it in supermarkets too)
  • 1 clove of garlic (or more if you like)
  • 4 tablespoons of extra virgin olive oil
  • 3 tablespoons of good wine or apple vinegar
  • 8 anchovies fillets 
  • 20 cherry tomatoes (you can add some plum tomatoes to get some nice orange colour in your salad)
  • Some thyme or oregano
  • Pepper

Preparation

1. Wash the samphire really good and put in some water in a pot to boil. Blanch the samphire for 2 minutes and then dip it in to cool water with ice cubes. You do that to stop it from overcooking. Drain all the water.


2. In a bowl, mix the samphire, the thinly sliced clove of garlic, vinegar, olive oil, pepper and thyme. Leave in the fridge for 24 hours to pickle. Cover it with cling film or use a container with a lid. 


3. It's time to serve your salad. Cut the tomatoes in half and mix them with the samphire, add the anchovies. Don't add salt as it is salty enough as it is. It goes well with fish dishes but also with roasts and BBQ's.

Hope you will enjoy it or if you want to try it made by us check out the next Supper Freek Events!

 

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