Seashore salad

Seashore salad

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

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 much the same way.

Ingredients

Quantity Ingredient
150-200g cockles or surf clams, cleaned
150-200g mussels, cleaned
50ml white wine
4 medium scallops, shelled and cleaned
2 handfuls sea vegetables, trimmed of woody stalks and washed, (see note)
2-3 tablespoons white crab meat, freshly picked
other seafood, such as cooked lobster or prawns, (optional)
4 oysters, shucked and left in the half-shell

For the dressing

Quantity Ingredient
1/2 lemon, juiced
1 tablespoon cider vinegar
4-5 tablespoons cold-pressed rapeseed oil
sea salt
freshly ground black pepper

Method

  1. Put the cockles and mussels in a pan with the white wine. Cover with a tight-fitting lid and cook over a high heat for 3–4 minutes, shaking the pan every so often until they open. Tip into a colander, reserving the juices; discard any molluscs that remain closed.
  2. Strain the liquor through a fine-meshed sieve into a small saucepan and bring to the boil. Halve the scallops, lay in a small dish and pour the hot liquid over them; leave to cool.
  3. Bring a pan of lightly salted water to the boil and blanch whichever sea vegetable you are using for 20 seconds, then refresh under the cold tap.
  4. For the dressing, whisk the lemon juice, cider vinegar and rapeseed oil together with a little of the liquid from the scallops and season to taste.
  5. To serve, remove half of the mussels and cockles from their shells. Arrange together with the sea vegetable(s) and the rest of the shellfish, except the oysters, on individual plates or one large platter. Spoon over the dressing and sit the oysters on top.

Note

  • Use vegetables such as small leaves of sea beet, samphire, sea purslane, sea aster and wild fennel.
Tags:
Hix Oyster & Chop House
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