Fresh seaweed tartare

Ingredients

• The base: 100 g fresh desalted seaweed (wakame, dulse, sea lettuce, sea spaghetti — a mix is ideal), 2 finely chopped gherkins (or 1 small shallot, or 2 tbsp finely diced red onion)
• Mediterranean dressing: juice of ½ lemon (or 1 tbsp unpasteurised vinegar), 2 tbsp first-pressed olive oil, 1 small clove of grated garlic, 1 to 2 tsp tahini depending on how creamy you like it, freshly ground pepper
• Asian dressing: juice of ½ lemon (or 1 tbsp rice vinegar), 1 tbsp tamari, 1 tsp freshly grated ginger, 1 small clove of grated garlic, 1 tbsp sesame oil, 1 to 2 tsp tahini depending on how creamy you like it
• In season: ½ cucumber in small dice (summer), 1 stick of celery thinly sliced, or a julienne of carrot — to turn the tartare into a mineral salad

Method

Start by desalting the seaweed: kept in its sea salt, simply rinse it under clear water then soak it for five to ten minutes, until it regains its suppleness — taste, and drain well. Chop it finely and add the gherkins (or shallot, or red onion), finely diced. For the Mediterranean version, emulsify the lemon or vinegar with the olive oil, grated garlic and pepper, then loosen with tahini to the creaminess you like. For the Asian version, whisk the lemon or rice vinegar with the tamari, ginger, garlic and sesame oil, again bound with tahini to taste. Mix the seaweed with the chosen dressing and let it marinate ten to fifteen minutes, until everything comes together. In season, add the cucumber, celery or carrot julienne — the tartare then becomes a generous mineral salad. Serve cool, on a slice of sourdough, in a bowl or a verrine, with a final thread of acid as you serve.