Author Notes: This spread is an excellent gateway recipe into the world of edible seaweed: bursting with flavor and umami but not fishy, it does well on toasted slices of baguette as an appetizer — with a glass of crisp white, perhaps a riesling — or as the dressing for a potato salad. —clotilde
Makes: about 1/2 cup
Ingredients
-
3/4
cup dehydrated mixed seaweed flakes
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1
garlic clove, finely chopped
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2
tablespoons finely diced shallot
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2
tablespoons freshly squeezed lemon juice
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2
teaspoons drained capers
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3
tablespoons extra-virgin olive oil
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1
tablespoon walnut oil or untoasted sesame oil
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1/4
teaspoon fine sea salt
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Freshly ground black pepper
Directions
- Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.
- Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.
- 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.
- 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.
![Seaweed Tartare 2 Seaweed Tartare](https://wikirecipes.net/wp-content/uploads/2019/04/5b346ad0-9e5e-4c4f-a040-af16330bb8c1-061_Duso_SeaweedTartare_art_r1.jpg)
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Photo by Francoise Nicol
![Seaweed Tartare 3 Seaweed Tartare](https://wikirecipes.net/wp-content/uploads/2019/04/829b6636-1a41-4a1b-a00f-2094362dd5b3-061_Duso_SeaweedTartare_art_r1.jpg)
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Photo by Francoise Nicol