Seaweed Tartare

1. 1

   Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.