Seaweed Tapenade Recipe

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

  1. Rehydrate seaweed according to instructions on packet.
  2. Chop finely, and stir through shallots, olives, capers, lemon zest and juice, black pepper and olive oil.
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Seaweed Tapenade Recipe



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