Wild Seaweed Tartare Recipe for Christmas

| 9 December 2014

There’s one thing you just can’t have your Christmas roast veggies without – and that’s Wild Seaweed Tartare.

We are absolutely in LOVE with this simple, wild, mineral-rich recipe that wins over the hearts of sea-weed lovers and haters alike. It is a perfect accompaniment to any savoury meal and goes just so well with anything Wintery and Christmas-y.

We teach this recipe a lot in the raw food immersions and here are some facts:

1. Everybody loves it
2. It is very hard to get it wrong
3. It keeps well in the fridge and a big batch goes a long way

Here’s the winning recipe:

Seaweed Tartare

(makes 1l jar)

  • Ingredients
    150g of mixed fresh seaweed (ecozone is the most commonly available brand) (wakame, nori, kombu, sea lettuce, dulse are all great options)
    100g gherkins
    60g capers
    3-4 cloves of garlic
    1 shallot
    60ml apple cider vinegar (more if desired)
    150ml olive oil
    1 TBLS coconut palm sugar
    salt & pepper to taste

 

Method
Rinse and soak the seaweed for 10-15 mins. In the meantime, add garlic and shallot to the food processor and mince. Add the rest of the ingredients and food process till all ingredients are well incorporated but still chunky. Adjust the flavour by adding more of the desired ingredient. Store in a dry glass container with a layer of oil on top. This seaweed tartare will keep for up to a month in a fridge.

Enjoy & Stay Wild <3

With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo