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.