Tartare d'algues fraîches (Tartare of Fresh Seaweed)
Tartare d'algues fraîches (Tartare of Fresh Seaweed) is a traditional French recipe for a classic sauce of fresh seaweed that's chopped with capers, gherkins, garlic and shallots in an oil and lemon sauce and which can be used as a pickle or as the basis for other sauces. The full recipe is presented here and I hope you enjoy this classic French version of: Tartare of Fresh Seaweed (Tartare d'algues fraîches).
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Ingredients:
100g mixture of fresh dulse, sea lettuce and wakame (or Alaria esculenta (Dabberlocks))
2 tsp capers
3 small gherkins
4 tbsp olive oil
1 small garlic clove, diced
1 shallot, finely chopped
juice of 1/2 lemon
freshly-ground black pepper (or ground pepper dulse), to taste
Method:
Wash the seaweed through several changes of water to desalinate. Combine all the ingredients in a food processor and pulse to chop roughly.
Pack into a sterilized glass jar with a vinegar-proof lid. This raw mix will keep for over a week in the refrigerator and makes an excellent accompaniment to roast meats and vegetables.
It can also be used as the base for a pasta or rice sauce.
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