April recipes

A full version with recipes can be found at the Slow Travel Berlin website. more...

March recipes

Full version with recipes can be found at Slow Travel Berlin. more...

Recipe in the Guardian

I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...

Potato and samphire salad

samphire salad

Samphire is edible raw, but it can sometimes be very salty. Taste a little and see. If you find it too salty, or too crunchy, blanch for 1 minute in boiling water and refresh immediately in ice water. This will remove some of the salt and soften the texture.


Serves 4 as a light lunch or starter

200g samphire, picked over and washed in cold water, blanched if necessary

20 small new potatoes, scrubbed clean

8 small tomatoes, halved, roasted if you like

4 slices of prosciutto

4 small eggs

a knob of butter

olive oil

1 lemon, quartered


Put a pan of water on to boil. Boil the potatoes for about 10 minutes, until tender. Drain.


Meanwhile, fry the prosciutto slices in a frying pan until crisp and the fat is golden. Remove from the pan onto a piece of kitchen paper to drain, then break into pieces.


Melt the butter in the same pan over a medium/high heat and tip the potatoes in when they are cooked. Fry lightly until they catch at the edges and go slightly crispy.


Boil the eggs to your liking. I like them almost hard boiled, but with the yolk still slightly soft in the centre - a matter of about 5 minutes. Peel the eggs.


Toss the samphire, warm potatoes, and tomatoes together and divide between 4 shallow bowls or plates. Drizzle with extra virgin olive oil and grind over a little black pepper. You probably won't need any salt. Cut each egg carefully in half and place two halves on top of each plate, yolk side up, and scatter over the prosciutto pieces. Serve the lemon quarters on the side to squeeze over.



Photo by Kristi Korotash


Recipe rate
( + ) (Average: 5 - Votes: 7)
Rate this Recipe

Post your comment


  • Hi Sue, glad you liked it. The salmon variation sounds great, I'll give that a try next time I make it.

    Posted by Thyme Supperclub, 11/05/2013 5:38pm (8 years ago)

  • This is lovely. Luckily my local Waitrose has samphire on the fish counter and I love it! I substituted flaked kiln smoked salmon for the prosciutto. Thank you.

    Posted by Sue, 11/05/2013 5:25pm (8 years ago)

  • I'd go for baby green asparagus or mangetout or french green beans, lightly steamed or boiled just for a couple of minutes. None of them taste exactly the same as samphire, but will provide a bit of fresh green crunch. You'll probably need a bit of extra salt to make up for the missing seaside flavour, though. Caroline

    Posted by Thyme Supperclub, 17/04/2013 1:07pm (8 years ago)

  • Thanks, Caroline! If you were to substitute it with something that's easier for a busy mom to buy, what would you suggest? :)

    Posted by Silvia, 17/04/2013 12:56pm (8 years ago)

  • Hi Silvia, samphire is a plant that grows in coastal salt marshes. There are actually several different plants that go under the name of "samphire" in English, but the one I've used here (and that is easiest to find in Berlin) is Salicornia, known as "Queller" or "Passepierre Algen" in German: http://de.wikipedia.org/wiki/Queller. Most fishmongers should be able to order it for you and Frische Paradies: http://www.frischeparadies.eu/ will usually carry it in stock without having to order in advance. Enjoy!

    Posted by Thyme Supperclub, 17/04/2013 12:51pm (8 years ago)

  • Hi! Thiss looks really yummy and easy to make, but I have never heard of samphire, what is it and where can I get it in Berlin?? Thanks!

    Posted by Silvia, 17/04/2013 12:44pm (8 years ago)

RSS feed for comments on this page | RSS feed for all comments