This easy peasy hot pickled dish helps to reduce the saltiness of the samphire - it's very simple and perfect for serving with fish. If you use young samphire, skip the soaking step.
- 400g samphire
- 4 tbsp. cider vinegar
- 1 tbsp. caster sugar
- 2 tbsp. butter
Place samphire into water and cover. Leave to soak for a day, changing the water halfway through.
Lift the samphire from the water and place into a frying pan. Fry for 2-4 minutes until tender.
Add the vinegar, sugar and butter. Turn up the heat and cook until the juices start to turn slightly caramelised, then serve immediately.