Seaweed tartare
Tartara di alghe
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40 g mix of dried seaweed flakes (es. Sea lettuce, Nori, Dulse, Wakame, etc.)
some capers
1 clove of garlic
1 lemon
4 tablespoons extra virgin olive oil
2 teaspoons of apple cider vinegar
For this tartare you can use your favorite algae seaweeds; you can also use this recipe as a base for further variants, for example with ginger, chili, berries, bitter-sweet with cereal malt or apples etc.
Put your dried seaweed flakes in a bowl and sprinkle them with lemon juice and vinegar.
Mix them thoroughly.
Finely chop the capers and add to the algae.
Add also the garlic glove: you can leave it whole or, if you like it, chop it finely.
Add oil and mix very well all the ingredients.
Let them rest for a few hours, so that algae will soften and soak with all other flavors as well.
You can serve this seaweed tartare on croutons or as a dressing for cereals or for legumes
