Skate and Samphire Salad with Hazelnut and Tomato Vinaigrette

Samphire is in season in June, July and sometimes part of August. If you only have a little, make it go further by combining it with other ingredients, as in this salad.


  • lb / 680 g skate
  • 12 oz / 340 g fresh samphire
  • small salad leaves
  • 3 ripe tomatoes, peeled and roughly chopped
  • 1 garlic clove, peeled and crushed(optional)
  • salt
  • freshly ground black pepper
  • fl oz / 70 ml hazelnut oil
  • 1 oz / 30 g flaked hazelnuts, lightly toasted


Poach the skate in lightly salted water until just cooked. Carefully remove from the pan, and put to one side until cool enough to handle. Pick over the samphire, discard any bruised branches, and cut off any discoloured ends. Wash thoroughly under cold running water to remove any mud. Blanch the samphire briefly in boiling water, or leave it raw, as you prefer. Arrange the salad leaves on individual plates and the samphire on top of them. Skin the skate, and carefully remove the strands of flesh from the cartilage. Arrange the fish on top of the salad. To make the dressing, rub the tomatoes through a sieve into a bowl. Add the garlic, if using, then season lightly and beat in the oil. Pour the dressing over the salad, and scatter the hazelnuts on top.


Omit the samphire, and simply arrange the skate on top of the salad leaves. Top with a mint and honey dressing, made by grinding 2 garlic cloves to a paste with a little salt, and then gradually stirring in a pinch of cumin, a handful of chopped fresh mint, 2 tablespoons clear honey, 4 tablespoons cider vinegar, 6 tablespoons grapeseed or mild olive oil and a little pepper to taste.