Capers

Seaweed Tartare

by:
August 22, 2013
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.

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Review
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.