Sea Samphire

To me this dish is perfect alongside fish dishes and is an ideal meal for summer. It reminds me of the tables set up after returning from the beach. The smell of iodine and the wonderful lightness of olive oil … Numerous appetizers, fish and raki with friends … Hot weather, fresh ingredients and warm gathering around the table with your favorite foods.

Samphire is naturally salty, so it doesn’t require any additional salt. Salty and garlicky flavor completes the fish dishes. You can always add more garlic and lemon juice to the sauce.


  • 400 gr marsh samphire
  • 2 garlic cloves, crushed
  • 40 ml extra virgin olive oil
  • 2 tbsp lemon juice



Pour 1 liter water into a saucepan and bring to the boil over medium heat. Add the samphire to the pan and boil for 10 min. Meanwhile put in a bowl around 1 liter cold water and add some ice. Drain the samphire under cold running water and put them in the iced water. This step will refresh the samphire and help protect the color. Holding each piece of samphire by the stem, put out and discard the hard center of each stem and put the soft flesh into a bowl. Combine the olive oil, chopped garlic and the lemon juice in a bowl and drizzle this sauce over the samphire.

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