Sea lettuce, clam, potato and oyster rosti’s

This dish makes a lovely and hearty forager's lunch or a more sophisticated evening meal. Perfect with a dram of Bowmore 12 Years Old.

Clam Sea Lettuce


Serves 4

  • 750g large white potatoes, peeled and coarsely grated
  • 1 onion, finely sliced
  • 400g or so of clams steamed open and picked from their shells
  • 4 - 6 oysters, shucked and roughly chopped without their brine
  • 100g of sea lettuce, washed and boiled for 1 to 2 hours
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil


Squeeze as much liquid from the grated potato with your hands then dry it with a clean tea towel - it's important to remove as much moisture as possible.

Thoroughly mix with the onion, clams, oysters and finely chopped sea lettuce, season with salt and pepper.

Heat the olive oil in a large, frying pan - it's important to use a good non-stick frying pan.

Add the grated potato and shellfish mixture; flatten the surface with a spatula, making sure it is level and all of a consistent thickness. 

Cook over a medium-low heat for about 10 - 12 minutes. The potato needs to cook and brown on the base, so avoid trying to turn them too soon.

Turn the rosti carefully and cook the other side for a further 10 minutes.

Slide the rosti out the pan on to a board and serve.

Foraging Tip

The splendid seaweed "dulse" is excellent in this recipe to replace the sea lettuce, as is gutweed.

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