If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
cup dehydrated mixed seaweed flakes
garlic clove, finely chopped
tablespoons finely diced shallot
tablespoons freshly squeezed lemon juice
teaspoons drained capers
tablespoons extra-virgin olive oil
tablespoon walnut oil or untoasted sesame oil
teaspoon fine sea salt
Freshly ground black pepper
- 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.
- This recipe is a Community Pick!