Samphire with Caper Butter
Resembling miniature cacti, marsh samphire is normally sold in reputable fishmongers or fancy West End eateries but by far the best way to get hold of these hardy coastal plants is to pick-your-own at low tide. One of the best places to forage for samphire is on the Norfolk coast but while canoeing in Sussex last week, as the tide went out short forrests of this tasty plant were ripe for picking and squelching through the mud in an old pair of trainers I loaded a plastic bag and have been eating the stuff ever since. Here is my favorite Samphire recipe that is best washed down with a crisp glass of white wine. Heaven!
- 300g marsh samphire shoots
- 5 capers minced
- 100g of unsalted butter
- cracked balck pepper
- lemon juice
1. Trim your marsh samphire, removing any woody stems then soak in a bowl of cold water for 1 hour.
2. Drain then place in a colander over a pan of boiling water. Cover with a pan lid and steam for 5 minutes until tender.
3. Add the butter to a pan and melt on a low heat.(do not allow to burn). Add the capers to the pan and fry sizzle for 3 minutes.
4. Pour the butter over the samphire season with the lemon juice and black pepper and serve in your fingers.
- See more photos from my canoe trip in Sussex.
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