Cold salmon with pickled samphire and creamy dill sauce

For 2 people in 30 mins

Yes, we have all had salmon with dill sauce – no surprises there, but this recipe is on here because of the pickled samphire. The samphire is the star of the show. It took me absolutely forever to find the right accompaniment for the samphire. I tried it in all kinds of ways, with white fish, in an Asian style, not wanting to use salmon. Finally, I had to admit to myself that it had to go with salmon.

I can run hot and cold on salmon as it is such an oily fish, but the acid in the pickled samphire cuts right through this, making it just delicious.

I have been obsessed with the idea of doing something with samphire simply because it was a BRAND NEW food for me when I moved to the UK. I love trying new things and the fact that it comes from the sea, just made it all that more exotic to me. Look at it, it's kind of alien isn't it?

The samphire just needs to sit in the vinegar for 10 minutes or so to pickle it, so super simple.

To make this dish you need:

1. 2 pieces salmon

Put salmon in pan with 1.2 cups wine and enough boiling water to cover salmon. Cook for about 10 minutes until cooked through. Then put in the freezer to cool down quickly – you want it around room temperature.

2. For samphire:

• 2 handfuls samphire
• ½ cup white wine vinegar
• Juice of 1 lemon
• Squeeze of honey or 
• Large pinch salt
• Pepper 

Put the samphire in the colander and pour hot water over it. Then run under the tap to stop it from wilting/darkening. Mix all other ingredients together in a shallow bowl. Immerse the samphire in it and let sit for 10 minutes while you make the sauce, check on the salmon, start assembling the salad, etc.

3. For the sauce:

• 1 large teaspoon double cream
• 1 small teaspoon grainy mustard
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped dill
• 1 teaspoon finely chopped tarragon
• Salt and pepper to taste

Mix all ingredients together.

4. For the salad:

• 2 handfuls of pea shoots
• Some pink stemmed ice plant for decoration if you like (totally not necessary but I found it in a market so used it for a wet crunch and different texture). It looks like this:

Layer two plates with pea shoots, pink stemmed ice plant, samphire, then pour a couple teaspoons of the samphire marinade over to dress. Place a piece of salmon on each and top with the cream sauce.