Seaweed Tapenade Recipe
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5 minutes prep time
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0 minutes cook time
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Easy
This seaweed tapenade recipe is a great alternative to a more traditional salsa verde. It's a little less sharp, but has more depth - you can add more or less lemon juice depending on what mood you're in. We use a variety of different seaweeds for both look and texture: sea spaghetti and irish moss for crunch, dulse for purple hues, and nori and sea lettuce for smoothness. Because the seaweed is stored dry, the tapenade is the perfect store-cupboard standby.
Serve with pan-roast cod, stirred through spaghetti, or even just heaped onto a slice of toast. Store any extra in a jar in the fridge.
Ingredients Serves: 6
- 25g dried seaweed (we use nori flakes, irish moss, sea lettuce, sea spaghetti, dulse)
- 3 banana shallots, finely diced
- 50g pitted olives, finely diced
- 50g capers, finely diced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 tsp black pepper
- 80ml olive oil
Method
- Rehydrate seaweed according to instructions on packet.
- Chop finely, and stir through shallots, olives, capers, lemon zest and juice, black pepper and olive oil.
