Seaweed Tartare

By • August 22, 2013 • 5 Comments

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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

  • 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
  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.
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Comments (5) Questions (0)


12 months ago Horto

are thereon homemade crackers?
if so recipe?
want to make this for a sailing party….


12 months ago clotilde

Hi Horto! The crackers in the picture were not homemade, but I can recommend this easy recipe: http://chocolateandzucchini...
I hope you enjoy the seaweed tartare, it sounds like an ideal choice for a sailing party!


about 1 year ago SunBunny

Looks so yummy!!!


over 1 year ago benita

what is dehydrated mixed seaweed flakes? is that the same as furukaki?


over 1 year ago clotilde

Furikake is typically an already seasoned mix, and not necessarily seaweed-based, so I wouldn't recommend using it here. You'll find dehydrated seaweed flakes at most Asian markets. They're just unseasoned bits of seaweed, and while a mix works nicely here, you can also opt for a single-seaweed bag (of dulse, for instance) if that's what's available.