Seaweed Tapenade Recipe
By Nicola Lando
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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
- 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.
About the author
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.
