Wash the sea lettuce well and chop into bite-sized pieces. Toss in butter for 3 minutes over a low heat, allow to cool, then place a small portion in each individual bowl. Make a dressing by lightly shaking together the cream, lemon juice, cider vinegar and olive oil. Pour over the sea lettuce, decorating with pieces of spring onion and a pinch of cayenne pepper.
© 1986 All rights reserved. Published by Macmillan.