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
- Rehydrate seaweed according to instructions on packet.
- Chop finely, and stir through shallots, olives, capers, lemon zest and juice, black pepper and olive oil.
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).