Pollack Sashimi and Samphire Salad

Pollack Sashimi and Samphire Salad 

Pollack Sashimi and Samphire Salad 


2 fillets of sashimi-grade Pollack (or another white, meaty fish that can be sourced sustainably in your locale)

1 handful of Samphire

1 handful of fresh sea grass (chopped)

1 handful of chopped mint and lemon balm (feel free to add other fresh herbs also)

1 spring onion (finely chopped)

1 stalk of celery (sliced into matchstick thin batons)

1/4 stalk of leek (sliced into matchstick thin batons)

Radish (thinly sliced)

Tokyo Turnip (thinly sliced)

For the dressing:

2 tablespoons sunflower/rapeseed oil

1 tablespoon sesame oil

3 tablespoons Tamari/soy sauce

Juice of 1 Lime



Thinly slice and baton the vegetables and roughly chop the herbs. Lay the sliced radish, turnip, leek, spring onion and celery on a serving dish, reserving some of the sliced leek for later. Soak the sea grass in a bowl of fresh water to remove excess salt and debris for approx. 10 minutes. Drain and chop, setting aside for later.

Thinly slice the Pollack into 1/4 inch thick pieces and lay on top of the sliced vegetables.

Meanwhile, wash the samphire and blanch in freshly boiled water for approx. 10 minutes. Drain and set aside.

For the dressing; just before serving, heat the oils in a mini saucepan and heat until they reach a smoking point. Remove from heat and pour the heated oils over the fish and vegetables along with the soy sauce and lime juice. Be very careful when heating the oils, do not leave unattended and do not let water splash into the oil as it heats as this can be very dangerous.  

To serve; Garnish with the chopped herbs and sea grass, a handful of matchstick leek and the blanched samphire and some Calendula flower petals (if convenient). Now dig in!