Seaweed caviar | A WAVE OF FLAVOURS

Seaweed caviar

Difficulty :
Preparation time : 10 min
Number of servings : 250 ml
Type of dish : Entrée et apéro

The perfect recipe to wow the guests by introducing them to edible seaweeds, or simply as a flavour enhancer for other meals.

By Un Océan de Saveurs, a company based in Québec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds.

Ingredients

60 ml (4 Tbsp) seaweed flakes (dulse, wakame, gutweed or any other type)
½ onion, finely diced
1 French shallot, chopped
7,5 ml (1 ½ tsp) garlic, chopped
30 ml (2 Tbsp) capers
2 ou 3 dill pickles
Juice from one lemon
75 ml (⅓ cup) olive oil
Pepper to taste

Preparation

Mix all ingredients in a blender.
If the mixture is too thick, add oil.
Serve as a relish on crackers or smoked salmon or add to your favourite pasta… use your imagination!

Depending on the ingredients chosen, the seaweed caviar may produce slightly different flavours than this recipe, which calls for seaweeds marketed by Un Océan de Saveurs.

Dulse : mild yet full-bodied flavour with subtle notes of lobster, fleur de sel and hazelnut.
Wakame : refined plant-like flavour with a delicate touch of hazelnut.
Ao nori : aromatic and plant-like, resembling sorrel and spinach with subtle briny notes.

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

Recipes