If you can't get sprouting herbs, use a combination of finely shredded coriander and pea shoots instead.
Serves four as a starter
- 2 limes (you may need a third one, depending on how juicy they are)
- 100g samphire
- 1 large clove garlic, peeled and cut in half
- ½ tsp cumin seeds, toasted and finely crushed
- 200g white crab meat
- 60g soured cream
- Flaked sea salt
- 4 large slices sourdough
- 25ml olive oil
- 1 green chilli, deseeded and finely sliced
- 40g sprouting herbs (ie, coriander, radish and pea shoots)
- Finely shave the peel from one lime in long, wide strips, then cut the fruit into wedges. Finely grate the zest of the second lime, to get a teaspoon, then juice to get a tablespoon and a half (you may need a third lime to get this much juice).
- For the pickle, mix the samphire, shaved lime peel, lime juice, half the garlic clove and a quarter-teaspoon of cumin, then leave to pickle for at least an hour and no longer than two.
- In a medium bowl, combine the crab with the soured cream, grated lime zest, an eighth of a teaspoon of cumin and an eighth of a teaspoon of salt.
- Toast the bread until crisp and golden-brown, then lightly rub each slice on one side with the remaining half garlic clove and drizzle each slice with a half-teaspoon of oil.
- Remove and discard the lime peel and garlic from the samphire pickle, then stir in the remaining tablespoon of oil, the chilli and the sprouting herbs. Pile a quarter of the pickle mix all over the top of each piece of toast, top with crab, then sprinkle with a pinch of salt and the remaining cumin. Serve with the lime wedges on the side.