Seaweed tartar from Brittany
15 gr of Fisherman's Salad, 1 teaspoon of capers, 6 gherkins, 1 shallot, 6 small white onions, olive oil, walnut oil, 8 pitted olives, Espelette pepper, salt, pepper.
Rehydrate the seaweed from the Fisherman's Salad for 15 to 30 seconds in cold water, then drain. Coarsely mix the gherkins, onions, olives, capers and shallots. Mix with the seaweed. Add two pinches of Espelette pepper, 2 teaspoons of olive oil and a spoon of walnut oil. Season to taste.
You can enjoy this seaweed tartar on toast as an aperitif. You can also use it in your raw vegetable salads, with smoked salmon, feta cheese...