Gastronomixs

Seaweed tapenade

An incredibly delicious tapenade that is perfect for adding a silty touch to your vegetarian dishes. 

Creation of Merijn van Berlo, Choux, Amsterdam, The Netherlands.

Makes 420g.

Seaweed tapenadeEnlarge

Ingredients

250

g

angelica foliage, blanched

600

g

sunflower oil

50

g

kohlrabi foliage, blanched and finely chopped

25

g

samphire, blanched and finely chopped

25

g

codium, finely chopped

25

g

sea lettuce, finely chopped

50

g

sunflower seeds, roasted and finely chopped

90

g

blackcurrant twig oil

80

g

shallot, finely chopped

20

g

angelica stem, finely chopped

10

g

thyme

25

g

sushi vinegar

20

g

lemon juice

20

g

Chardonnay vinegar

Preparation method

Serving suggestions

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