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Tartare d'algues
Seaweed tartare
Tartare d'algues: Breton seaweed tartare with capers and shallot
Tartare d'algues is a modern Breton classic, a dark green, salty spread of chopped seaweed with capers, shallots, gherkins and lemon, sold in jars at markets in Roscoff and Saint-Malo and spread on toast or blinis at the apéro. Brittany harvests more seaweed than anywhere else in Europe. The common mistake is not rinsing salted seaweed well enough, so it is far too salty. Chef's tip: rinse the seaweed in two changes of cold water, then taste a piece before chopping.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 tbsp capers, rinsed
- 1 tbsp lemon juice
- 3 tbsp olive or rapeseed oil
- 1 tbsp parsley, chopped
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Method
0/3 doneStep 1: Rinse the 5 ½ oz mixed fresh or salted seaweed (wakame, dulse, sea lettuce) well in two changes of cold water (soak salted seaweed for 15 minutes), squeeze dry and chop finely with a knife.
10 minStep 2: Mix with the 1 shallot, finely chopped, 1 tbsp capers, rinsed, 4 gherkins (cornichons), chopped, 1 tbsp lemon juice, 3 tbsp olive or rapeseed oil and 1 tbsp parsley, chopped, and season with black pepper. Taste before adding any salt.
5 minStep 3: Chill for 30 minutes and serve on toast or crackers. Keep in the fridge for 3 days.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tartare d'algues take?
- About 20 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallot, finely chopped?
- Half an onion per 2 shallots.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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