Looking for a way to make the most of Samphire beyond the usual lemon-and-fish combo? This vibrant and unexpected dish pairs the sea-salty crunch of Samphire with the sweet brightness of orange and the earthy depth of toasted hazelnuts. With just a handful of ingredients, it delivers bold flavour and elegant simplicity—perfect as a refreshing side or a standout starter for summer meals.
Ingredients:
(serves 2–3)
- 150g fresh Samphire
- 25g Fennel fronds
- 1 medium orange (zest and juice)
- 2 tbsp toasted Hazelnuts, roughly chopped
- 1 tbsp olive oil (or hazelnut oil for extra depth)
- Optional: a pinch of chilli flakes or black pepper
Method:
- Bring a pot of water to a boil.
- Add the Marsh Samphire and blanch for 1 minute, then immediately transfer to a bowl of ice water. Drain and set aside.
- In a small bowl, combine the orange juice, zest, and olive oil. Whisk until emulsified. Add chilli flakes or black pepper if using.
- If not pre-toasted, toast whole hazelnuts in a dry pan over medium heat until golden and fragrant (about 3–5 minutes), then chop roughly.
- Toss the blanched Marsh Samphire with the orange dressing. Add the chopped fennel. Sprinkle the toasted hazelnuts on top.
Serve slightly chilled or at room temperature as a side dish or small plate.
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