Seaweed Tartare

This seaweed salsa is sharp, tangy and delicious. It makes a fantastic topping for avocado toast, or you could try mixing it through a warm potato salad for a real crowd-pleaser. Seaweed salsa keeps well in the fridge, and it goes with practically everything, so it’s great to have a jar or two on standby. If you often find that your flavours are a bit dull, a lack of acid is a common culprit. The pickled capers and gherkins in this recipe makes it pleasingly acidic, and you’ll find that just a couple of spoons over a rich meal like chilli really livens up the flavour of the overall dish. Reserve a couple of spoons of the pickling vinegar to loosen the salsa up, if it dries over time.

This recipe makes about 8 servings.

Cooking time: 15 minutes

Ingredients:

2 tbsp Arctic Ocean Greens

1 tbsp capers

3 tbsp chopped gherkins

1 small red onion

1 garlic clove

2 tbsp olive oil

1 tbsp sesame oil

1 tsp soy sauce

Directions:

Soak the Arctic Ocean Greens in water for 10 minutes.

Finely chop the capers, gherkins, onion and garlic.

Strain the seaweed and mix well with all the other ingredients.

Serve and enjoy!

If you enjoyed this seaweed tartare, you might like the following recipes:

omelet rolls with winged kelp on a plate

Seaweed omelet rolls

Chocolate cookies with sugar kelp

Spiced chickpea burger

Recipe product

Simple, delicious and healthy!

Arctic Ocean Greens is a blend of hand harvested wakame and dulse, with no added salt.These seaweed flakes have a subtle umami flavour that enhance the other flavours of your meal

It’s an ideal choice if you are seeking a balanced diet, looking to reduce salt intake without compromising on flavour, or for vegans and vegetarians who want umami taste and a plant-based source of iodine.

It pairs beautifully with seafood, soups and stews, as well as in bread and baked goods. You can also use it in smoothies, porridge or yoghurt.