Recipe: Young Samphire with Nasturtium and Smoked Mackerel

Name: Jeunes salicornes capucines et maquereaux fumés
Prep time: 20 min
Cook time: 5 min
Total time: 265 min
Yield: 4 portions
Ingredients: 250 g de jeunes salicornes juste passées a l'eauune douzaines de feuilles de capucines ciselées2 filets de maquereaux fumés artisanaux taillés en aiguillettes3 oignons nouveaux émincés les verts ciselés2 cuillers a soupe d'huile de noisette1 cuiller de vinaigre de cidreun peu de sel un bon coup de moulin a poivre.

By chef patrick ★ ★ ★ ★ ★ 3.9/5 (11 reviews) Starters

Prep 20 min

Cook 5 min

Rest 4h

Total 4h25

Servings 4 serv.

Ingredients for 4 servings

250 g of young samphire just rinsed in water
a dozen nasturtium leaves, chopped
2 fillets of artisanal smoked mackerel cut into thin strips
3 new onions, thinly sliced with greens chopped
2 tablespoons of hazelnut oil
1 tablespoon of cider vinegar
a pinch of salt and a good grind of pepper

Step-by-step directions

1- In a large salad bowl, pour in the vinegar, oil, a pinch of salt, a good grind of pepper, the onion greens, and mix well.

2- Add your samphire and nasturtium leaves and mix well, then cover and refrigerate for 2 hours.

3- Then plate your salad on a beautiful dish with the mackerel strips on top and the sliced onions scattered over. The nasturtium leaves add a very pleasant peppery note.

Grand-marnier Verts de blettes