Homemade Tartar Algae at your taste

What is it?

Sea vegetables cut into small fractions and seasoned to your taste

Why for?

As an appetizer, on a toast. For dressing salads. To flavor fish dishes, seafood or meat. Combine well in pasta or rice.

Ingredients:

• The amount desired of dried Seaweed I buy a salad pack that contains Wakame (Undaria), Nori (Pophyra) and Dulse (Palmaria). Remember, always in small quantities, because the dry seaweed can grow to 10 times by absorbing water. So, for a taste and for this post 5 grams, usually the double of all ingredients.
• black olives
• 1 small garlic clove
• some capers
• 2 small pickles

• 1 dessert spoon of soy sauce
• 2 soup spoon of olive oil

• and dry fried onion

Preparation:

1. Follow package directions, rehydrate the seaweed for 15 minutes in a bowl with water and the juice of half lemon (if longer, it does not matter). Clean if there are remains of shells.
2. Meanwhile, peel the garlic and put it in the blender (or the utensil that you use to chop), with the capers, gherkins and the black olives (pitted olives)
3. Chop and add the algae previously rehydrate and well drained.
4. add the soy sauce and remove.
5. Start mixing the oil well,  make everything in small pieces but not transformed into puree, and if necessary, come back to bite until the texture desired.

reserve in the fridge for one hour or two so the ingredients  will be mix with the flavors and finally before serving add the fried dry onions.

Tip:

Make this simple recipe at your convenience. You'll love it.