Seaweed Tartare
From: Maryno

I have found this recipe on a french vegetarian forum (http://vegeweb.org) and I fell in love with it. It's amazing on rye bread, crackers, melba toast or on top of breaded tofu.

SERVES 6 -12

• 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
• 2 teaspoons tamari soy sauce
• fresh ground black pepper

Mix all the ingredients in a medium bowl.

Let sit in the fridge for at least a couple of hours.

Serve room temperature to avoid solidification of the olive oil.