Seaweed recipes - by Therese Elstad
Yep, you read it- seaweed. Seaweed has been around us for centuries- we have yet to acknowledge its value. You might be wondering why you should eat seaweed- why would one bother going out in the water, picking up those slimy, gooey things that’s nothing but a bother when swimming? Seaweed is loaded with nutrients, especially omega 3 and protein, and did you know- the Vikings used to take seaweed on their raids so they wouldn’t suffer from scurvy, which means that seaweed are full of vitamin C.
This is a fairly simple recipe, which allows for a broad use of seaweed in your dishes. All you have to do is go out, pick some seaweed with your bare hands, rinse it slightly in cold water, let it dry either outside on a rack or in the oven for a couple of hours. Whiz it up and you got a lovely, concentrated powder which you can use for soup, seasoning, smoothie boost, in bread and on desserts.
Freshly picked Seaweed (I used Pelvetia- also called Channelled Wrack)
Preheat your oven to 50 degrees Celsius.
Line a baking tray with paper and place your seaweed on it.
Let dehydrate in the oven for a couple of hours with the door open, preferably over night if possible. Turn every now and then if necessary.
Put everything in a blender or food processor and pulse until everything has dissolved to a powder.
Place in a sanitized jar- keeps for ages if dehydrated until completely dry.
When picking seaweed, remember to harvest it where the water is moving- this makes for the freshest of seaweeds.
I picked roughly 3-4 litres of fresh seaweed, and ended up with the amount on the pictures.
The Nordic region is full of seaweed of all shapes and sizes and I can’t wait to explore everything we have under the sea. Channelling my inner mermaid and swimming amongst seaweed and a world of culinary possibilities is exciting and incredibly fun! I won’t actually swim, it’s much easier than that- simply put on a pair of waterproof pants and boots and hop to it. It’s a really fun and satisfying project from beginning to end.
This seaweed pesto is a perfect condiment for many savoury meals- simply use it where you normally would use your traditional pesto. As mentioned, seaweed is highly nutritious and an amazing source of protein, fibre and especially vitamin A, B, C and D (1).
1 tablespoon seaweed powder (I used Pelvetia- also called Channelled Wrack, but any other type would work perfectly fine too!)
0,5 decilitre basil leaves
2 garlic cloves
2 tablespoons roasted pine nuts
50 g good, quality hard cheese like parmesan or any local cheese you might have
1-2 decilitre rapeseed oil or olive oil
1 teaspoon apple cider vinegar
salt/pepper to taste
Put all the ingredients in a blender or food processor and pulse until smooth- adding oil as you go along until you get the consistency you want.
Store in a clean, sanitized jar for a couple of weeks.
If you are using fresh seaweed, bring it to a boil and remove any ´rugged´ parts that can be hard to chew.
If using dry seaweed you can either pulse to a powder or soak it. I prefer seaweed powder, as it is a bit more subtle and easier to store.
To see more of Tessa´s fantastic work, go to www.mynordickitchen.no