Warm Doolin Bay Shellfish Salad with Samphire

A great salad made with all-Irish ingredients.


  • 80 g each of cooked crab, lobster, prawns, mussels and clams.
  • 2 tblsp rapeseed oil
  • pinch tarragon
  • pinch dill
  • pinch chives
  • 100 g picked samphire
  • 6 new potatoes (cooked and diced)
  • 8 garlic leaf
  • 2 hard boiled eggs
  • 4 spring onions (sliced)
  • 100 ml buttermilk
  • small bag of mixed salad leaves


  1. Chop all the herbs and four garlic leaves roughly.
  2. Heat the butter oil in a pan, add the samphire and sauté for 2 mins.
  3. Next add the shellfish and finally the chopped herbs, remove from the heat and add the potato and spring onions.
  4. Sieve the eggs.
  5. Blend the buttermilk and the remaining garlic leaves, use this to dress the salad leaves.
  6. Place the fish on the plates, sprinkle with the egg and arrange the dressed leaves in the centre.


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