Seaweed Tartare From The French Market Cookbook Recipes

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SEAWEED TARTARE FROM 'THE FRENCH MARKET COOKBOOK'



Seaweed Tartare from 'The French Market Cookbook' image

Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework.

Provided by Kate Williams

Categories     Appetizer     Brunch     Appetizers and Hors d'Oeuvres     Condiments and Sauces

Time 2h40m

Yield 1/2 cup

Number Of 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

Steps:

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

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