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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 12 |
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I have found this recipe on a french vegetarian forum ( ) and i fell in love with it. It's amazing on rye bread, crackers, melba toast or on top of breaded tofu. Ingredients:
2 tablespoons flaked dulse seaweed |
1 tablespoon flaked wakame seaweed |
5 tablespoons extra virgin olive oil |
4 small cornichons, finely diced (mini-pickles) |
1 tablespoon finely chopped shallot |
1 tablespoon finely chopped capers |
1 lemon, juiced |
fresh ground black pepper |
Directions:
1. Mix all the ingredients in a medium bowl.
2. Let sit in the fridge for at least a couple of hours.
3. Serve room temperature to avoid solidification of the olive oil.
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