Salty Sea Salad
Pickled capers and rock samphire are combined with anchovies to make this delicious salty salad – it's kind of sea-side Dalmatia on a plate. Of course, on Vis, the Croatian island that inspired this dish, they preserve their own anchovies, but I am going to let that one slide here. Six weeks of curing fish in a bucket under a heavy set of weights was more than my apartment could be expected to reasonably withstand… and I am guessing that it’s maybe more than yours might either!
(Serves four as a light starter)
- 12 anchovy filets under oil – get the best quality ones available. Jar is by far preferably to tinned in my experience
- Small handful of pickled rock samphire
- 3 tablespoons of pickled capers
- ¼ wedge of a red onion – finely sliced
- Small squeeze of lemon + an extra wedge of lemon to garnish
- A generous drizzle of extra virgin olive oil
- Crunchy bread to serve
Lay the anchovies out on a large serving plate interspersed with the pickled samphire, capers, and finely sliced red onion. Squeeze over a little lemon and then liberally drizzle over some good olive oil. Unless you are an extreme salt junky, you shouldn’t need to season! Garnish with a wedge of lemon, and serve with some crusty white bread.