Seashore Salad

Name: Seashore Salad
Yield: Serves 4
Cuisine: British
Ingredients: 150-200 g mussels, cleaned; 150-200 g cockles or surf clams, cleaned; 150-200 g cockles or surf clams, cleaned; a couple of handfuls of sea vegetables, such as small leaves of sea beet, samphire, sea purslane, sea aster and wild fennel, trimmed of woody stalks and washed; a couple of handfuls of sea vegetables, such as small leaves of sea beet, samphire, sea purslane, sea aster and wild fennel, trimmed of woody stalks and washed; 4 medium scallops, shelled and cleaned; 50 ml white wine; a couple of handfuls of sea vegetables, such as small leaves of sea beet, samphire, sea purslane, sea aster and wild fennel, trimmed of woody stalks and washed; a couple of handfuls of sea vegetables, such as small leaves of sea beet, samphire, sea purslane, sea aster and wild fennel, trimmed of woody stalks and washed; a couple of handfuls of sea vegetables, such as small leaves of sea beet, samphire, sea purslane, sea aster and wild fennel, trimmed of woody stalks and washed; a couple of handfuls of sea vegetables, such as small leaves of sea beet, samphire, sea purslane, sea aster and wild fennel, trimmed of woody stalks and washed; other seafood, such as cooked lobster, prawns etc. (optional); other seafood, such as cooked lobster, prawns etc. (optional); 2-3 tbsp freshly picked white crab meat; other seafood, such as cooked lobster, prawns etc. (optional); 1 tbsp cider vinegar; 4-5 tbsp cold-pressed rapeseed oil; 4 oysters, shucked and left in the half-shell; juice of ½ lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

We developed this salad at the Oyster & Fish House in Lyme Regis, making good use of the diverse seafood and seashore vegetables available along the Dorset coast. It occasionally appears on the menu in Smithfield and is a reminder of the great seafood we have in our coastal waters. You can really use whatever seafood and seashore vegetables you can get your hands on. When rock samphire is around, we pickle it and use it to add a little acidity to the salad, but you could use capers in m

Ingredients

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Ingredients

Method