Seaweed Tartare

Ingredients

serves makes about 1/2 cup, active time 10 minutes, total time 40 minutes, plus 2 hours resting time

• 3/4 cup (180 ml) dehydrated mixed seaweed flakes
• 1 garlic clove, finely chopped
• 2 tablespoons finely diced shallot
• 2 tablespoons freshly squeezed lemon juice
• 2 rounded 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

Procedures

1. Put the seaweed in a bowl with 1 cup (240 ml) 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.