Seaweed Pate
Choose at least 4 different types of fresh seaweed from a health store fridge (I’ve never collected it fresh from the beach myself but if you have access to a clean one, why not), choose seaweed for their different colours and textures.
Then blend it into fine pieces depending on how fine or coarse you like your pate.
Set aside in a large mixing bowl.
Then blend a mixture of a dozen or so small gherkins, a jar of capers, a couple of cloves of garlic, a peeled and cored apple and an onion (all optional and use the amount to suit your own taste) when you have a fine pulp, add it to the dish of seaweed.
Next add fresh apple juice and or organic cider vinegar to preserve it and provide the consistency you like, it should be slightly runny and easy to spread. Add a splash of chilli oil if you like your pate to have a kick. If not, just use fine oil like Dr. Udos for omega 3, 6 & 9. Stir the mixture thoroughly.
Store in an air tight glass jar in the fridge.
It will last months if you don’t find yourself snacking on it too often, enjoy!
Do tell me what you think won’t you please, thanks.
Dawn
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