North Sea samphire as a lukewarm and fruity salad with pineapple and cucumber

Ingredients for 2 servings:

• 100 g samphire (North Sea samphire), fresh, from the fishmonger
• 1 spring onion(s)
• ¼ bunch parsley, flat, roughly chopped (with stems!)
• 2 tbsp, heaped butter
• 70 g pineapple from the can and 4 tbsp of the juice
• ¼ cucumber(s), peeled and pitted
• ½ tsp freshly chopped ginger, in very fine cubes
• 1 pinch of cayenne pepper
• 1 tbsp apple cider vinegar
• 1 tbsp rapeseed oil or sunflower oil
• n. B. Black pepper, freshly ground from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Light salad as a perfect accompaniment to pan-fried fish Fiefhusen style

Samphire is a plant native to the Schleswig-Holstein Wadden Sea, which is constantly flooded with salt water at high tide, thus developing a salty, maritime aroma all its own. Samphire is available at good fish shops or can be ordered there. Thanks to its salty aroma, the salad doesn’t need to be salted separately. Cut the spring onions into fine rings, coarsely chop the parsley and its stems. Be sure to include the stems, as they have more flavor than the leaves and give the salad real bite. Peel the cucumber, quarter it, and remove the core. Then cut it into thin slices. Cut the pineapple into medium-sized cubes. Rinse the samphire under cold running water and set it aside in a colander to drain. Melt the butter and vegetable oil (rapeseed or sunflower is fine) in a wide, deep pan and heat to medium heat. The oil will prevent the butter from burning if it gets too hot for a moment. Now sauté the pineapple and cucumber with the spring onion and ginger for three minutes. Then add the parsley, pineapple juice, apple cider vinegar, and cayenne pepper and toss the entire contents of the pan several times. Now add the samphire and toss again. Allow the samphire to cool slightly, then immediately remove from the heat and serve. The samphire should not be overheated or cooked, as it will quickly lose its crispness. Now grind over it with a touch of black pepper. This salad makes a surprising appetizer or a superb accompaniment to pan-fried fish, shrimp, or other seafood.