Soused line-caught squid with samphire

  • Soused line-caught squid with samphire


·       4 whole squid, cleaned

·       25g samphire

·       Extra virgin rapeseed oil

·       Seaweed vinegar

·       Sea salt


1.     Score the body of the squid and cut into thin strips.

2.     Blanch the squid in boiling water for 45 seconds. Place in a suitable bowl.

3.     Blanch samphire for 10 seconds and add to the squid.

4.     Season the mixture with oil, vinegar and salt.

5.     Serve warm.

Tartare Restaurant, Galway. Owned by Jp McMahon and Drigin Gaffey. Photos by Anita Murphy