Seaweed Tartare

Ingredients

• 3/4
  
  cup dehydrated mixed seaweed flakes
  
• 1
  
  garlic clove, finely chopped
  
• 2
  
  tablespoons finely diced shallot
  
• 2
  
  tablespoons freshly squeezed lemon juice
  
• 2
  
  teaspoons drained capers
  
• 3
  
  tablespoons extra-virgin olive oil
  
• 1
  
  tablespoon walnut oil or untoasted sesame oil
  
• 1/4
  
  teaspoon fine sea salt
  
• 
  
  Freshly ground black pepper
  

Directions

1. Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.
2. Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.
3. Drain the seaweed thoroughly, transfer to a food processor, and add the garlic mixture, the capers, both oils, the salt, and a grinding of black pepper. Pulse until finely chopped, scraping down the sides of the bowl regularly. Taste and adjust the seasoning.
4. Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.