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
about 1/2 cup
dehydrated mixed seaweed flakes
garlic clove, finely chopped
finely diced shallot
freshly squeezed lemon juice
extra-virgin olive oil
walnut oil or untoasted sesame oil
fine sea salt
Freshly ground black pepper
In This Recipe
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.
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.