Crab, pickled samphire and radish remoulade
At low tide down at the estuary that cuts inland near Agon-Coutainville, the shore is a carpet of greyish green samphire, readily gathered in large bagfuls by one or more pickers. While radishes are celebrated in all manner of guises and a rainbow of colours in Normandy, the gnarled black mooli variety is perfect for grating and dressing with a mustardy mayonnaise, remoulade-style.
Ingredients
For the samphire salad
For the radish remoulade
For the crab
Preparation
Method
Step 1
Rinse the samphire in a sieve, then snap off any tough or stringy stalk ends. Bring the water, vinegar, garlic and sugar to the boil in a saucepan, stirring until the sugar dissolves. Add the samphire and press down to submerge it. Bring back to the boil, cover and simmer for 2 minutes, then drain and set aside to cool.
Step 2
To make the radish remoulade dressing, blend the mustard, mayonnaise and fromage frais in a bowl. This can be made up to a few hours in advance, then covered and chilled.
Step 3
In a separate bowl, toss the crabmeat with a couple of squeezes of lemon juice.
Step 4
Shortly before serving, take a handful of grated radish at a time, squeeze out the liquid, then add to the remoulade and stir to coat. Add a squeeze of lemon and stir in the parsley.
Step 5
To serve the salad, mix the samphire into the lamb’s lettuce in a large bowl and toss with the rapeseed oil. Divide between 6 plates, place a pile of remoulade to the side and another of crabmeat, and dust this with cayenne pepper. Serve with toasted sourdough.
