SEAWEED CAVIARS


seaweed-caviar-recipe
On a toast for breakfast or aperitif, to go with a salad or some pasta at lunch or diner, the seaweed caviar is one of my favorites. It quickly made its place through my eternal culinary passions, next to its buddy the hummus which also may be savored at every meals.

Here are three delicious variants — the different steps of the preparation are written under each list of ingredients to make the reading easier while cooking.

To prepare this green four seasons caviar, you will need a blender and :

seaweed-caviar

  • 0,05 lb of a mix of seaweeds flakes (I use one of nori, dulse and sea lettuce)
  • 0,05 lb of kombu
  • 1/2 onion
  • 1 garlic clove
  • 5 little pickles or 1 tsp. of capers
  • mustard seeds
  • coriander seeds
  • black peppercorns
  • the juice of half a lemon
  • olive oil
  • walnut oil (optional)
  1. Cut the kombu royal in little bites et let it soak for about fifteen minutes.
  2. In the bowl of the blender, mix the seaweeds melange, the mustard and coriander seeds and add the olive oil to water the whole mix.
  3. Peel and cut the garlic and the onion in little bites, cut the pickles or the capers and put them in the bowl of the blender and mix a first time.
  4. Quickly dry the kombu. Cut it again if needed, add it in the blender and mix again. Add some olive oil to your liking. The mix must not be dry.
  5. Transfer the caviar in a bowl, add the juice of half a lemon, the walnut oil and the fresh-ground pepper. Mix and let rest for about half an hour for the flavors to develop.

 

For this winter purple caviar, you will also need a blender and :

seaweed-red-beet-caviar

  • 0,05 lb of a mix of seaweeds flakes (I use one of nori, dulse and sea lettuce)
  • 0,05 lb of kombu
  • a small raw red beet
  • 1/2 onion
  • black peppercorns
  • the juice of half a lemon
  • olive oil
  • walnut oil (optional)

 

 

  1. Cut the kombu royal in little bites and let it soak for about fifteen minutes.
  2. Put the seaweeds melange and some olive oil in the bowl of the blender.
  3. Peel and cut the red beet and the onion in little bites. Add them to the seaweeds and mix a first time.
  4. Quickly dry the kombu. Cut it again if needed, add it in the blender and mix again. Add some olive oil to your liking. The mix must not be dry.
  5. Transfer the caviar in a bowl, add the juice of half a lemon, the walnut oil and the fresh-ground pepper. Mix and let rest for about half an hour for the flavors to develop.

⋅ Variant ⋅

The red summer caviar :

  • 0,05 lb of a mix of seaweeds flakes (nori, dulse and sea lettuce)
  • 0,05 lb of kombu
  • a little ripe tomato
  • 1/2 onion
  • 1 garlic clove
  • 5 little pickles or 1 tsp. of capers
  • black peppercorns
  • the juice of half a lemon
  • olive oil
  • walnut oil (optional)
  1. Cut the kombu royal in little bites et let it soak for about fifteen minutes.
  2. In the bowl of the blender, mix the seaweeds melange, the cut tomato and the olive oil.
  3. Peel and cut the garlic and the onion in little bites, cut the pickles or the capers, put them in the blender and mix a first time.
  4. Quickly dry the kombu. Cut it again if needed, add it in the blender and mix again. Add some olive oil to your liking. The mix must not be dry.
  5. Transfer the caviar in a bowl, add the juice of half a lemon, the walnut oil and the fresh-ground pepper. Mix and let rest for about half an hour for the flavors to develop.

 

 


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