On a recent holiday to Norfolk, we saw many road side signs advertising Samphire for sale. Having never tried it, we felt we should give it a go. Drizzled with our Lemon Dressing, it was amazing!
Samphire, also known as 'sea asparagus', is best in July and August, and it's crisp texture and salty taste works well with our Lemon Dressing and seafood.
Rich in Vitamins, Minerals, and antioxidants, serve it with our lemon dressing with all the health benefits of Omega 3, 6 & 9 from the Rapeseed Oil we use, and you'll have yourself a very healthy and tasty dish. Samphire is delicious with seafood too, so we had a little play, and this is what we came up with...
Salmon, Lemon & Samphire Pasta
Serves 2
3 tbsp Lincolnshire Drizzle Lemon Dressing
1 tbsp Ownsorths Extra Virgin Rapeseed Oil
2 large shallots, finely chopped
½ red chilli, finely sliced
1 tbsp finely chopped parsley
stalks (reserve the leaves, to serve)
small glass of white wine
175g linguine
80g samphire
100g cooked salmon (try drizzling with our lemon dressing, wrapping in foil and baking for 10 mins at 180C) - flaked into large pieces
Gently heat 1tbsp of the lemon dressing and Rapeseed Oil in a heavy-bottomed, non-stick frying pan. Add the shallot, chilli, parsley stalks and seasoning, and sweat for about 5 mins or until soft and fragrant. Pour in the wine and bubble for 1-2 mins.
Meanwhile, bring a large pot of salted water to the boil. Add the linguine and cook following pack instructions until just al dente. Throw the samphire into the water with the linguine. Cook for 30 secs, then drain everything, reserving a few ladlefuls of the pasta water.
Add the linguine and samphire to the frying pan with half a ladle of the pasta water. Add the salmon and remaining Lemon Dressing, and stir thoroughly to combine into a sauce, adding a splash more of the water if needed. Season to taste. Divide between plates and grind over some extra black pepper. Garnish with chopped parsley, if you like.