Seaweed Tartare Recipe on Food52

Capers

Seaweed Tartare

by:
August 20, 2019
3 Ratings
Photo by Francoise Nicol
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
  • 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
In This Recipe
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.

See what other Food52ers are saying.

  • FrugalCat
    FrugalCat
  • Horto
    Horto
  • SunBunny
    SunBunny
  • clotilde
    clotilde
Clotilde Dusoulier is a French food writer based in Paris. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats. An enthusiastic explorer of flavors and observer of culinary trends, she contributes to international food and travel magazines, and writes cookbooks and guidebooks. She lives in the Montmartre neighborhood of Paris with her boyfriend and their young son.

    6 Reviews

    FrugalCat September 8, 2018
    Can this be made with the packs of dried seaweed snacks?
     
    Horto April 3, 2014
    are thereon homemade crackers?
    if so recipe?
    want to make this for a sailing party….
     
    Author Comment
    clotilde April 4, 2014
    Hi Horto! The crackers in the picture were not homemade, but I can recommend this easy recipe: http://chocolateandzucchini.com/recipes/appetizers/olive-oil-and-seed-crackers-recipe/
    I hope you enjoy the seaweed tartare, it sounds like an ideal choice for a sailing party!
     
    SunBunny March 27, 2014
    Looks so yummy!!!
     
    benita August 26, 2013
    what is dehydrated mixed seaweed flakes? is that the same as furukaki?
     
    Author Comment
    clotilde August 28, 2013
    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.