• 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


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