Seaweed Tartare from 'The French Market Cookbook'

Serves: 2 Save

Ingredients (9)

  • 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

Directions

Learn how to make this recipe at Serious Eats