Seaweed Salad (France), 100g salt depending on the tastes and

depending on the tastes and inspiration of the spice maker who concocts it

A nutty oil is highly recommended to cook with

then ground with a pestle and mortar

You can add these aromatic truffles on salads as well

Seaweed Salad (France), 100g salt depending on the tastes andBlend of 4 seaweeds from Brittany, France. These colourful sparkles of algae and seaweed are a healthy and delicious addition to your sushis, tarts, breads and seafood tartars. Chefs tip : mix with butter and serve with oysters and shellfish. Best used at the end of the cooking process so that the flowers dont burn. This also preserves their delicate flavours.