For the salad...
- 4 large potatoes
- 200g rock samphire in light brine
- 4 eggs
- 4 smoked mackerel fillets (about 400g), skinned - 1⁄4 teaspoon of butter
- Salt and pepper
For the dressing...
- 2 tablespoons of lemon juice
- 1 garlic clove, crushed
- 3 tablespoons of extra virgin olive oil - 2 tablespoons of mustard
- Smoked paprika
Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Finely chop the Rock samphire. In a small bowl mix all the ingredients for the dressing.
Drain the potatoes and set aside to cool down for a few minutes. Cut them in four and place on a large platter. Crush the mackerel and spread over the potatoes.
Crack the eggs into a measuring jug. Add a little salt and pepper, and beat them together well, with a fork. Place a medium saucepan over low heat and add the butter. When it starts to bubble, carefully pour in the eggs. Stir slowly with a wooden spoon until the eggs look silky and slightly underdone, remove from heat and pour over the salad.
If you use soft-boiled eggs instead of scrambled eggs, cut them into half and let the yolk "crown" your salad. Drain and chop the rock samphire and add it to your salad. Finish by seasoning with some extra smoked paprika.
From the forthcoming book "Discover Rock Samphire”, edited by Jason Chaikalis and Yorgos Alimonos.