Seaweed hummus and strawberry carpaccio

Difficulty level :
Preparation time : 20 min
Servings : 4 persons

By chef Jean Soulard, spokesperson for Smarter Seafood.

This recipe was given during the culinary workshop held at the Institute of Nutrition and Functional Foods (INAF) as part of the research project ‘Edible seaweed and health: quality biomarkers to support consumer acceptance’, and with the financial support of the Réseau Québec maritime (RQM) and the Government of Quebec.

Allergens

Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free

Ingredients

Carpaccio
12 sliced strawberries
Hummus
240 ml (1 cup) cooked or tinned chickpeas
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) sesame butter (tahini)
5 g (1/2 tsp) dry dulse
60 ml (4 tbsp) water
Juice of half a lemon
A few coriander leaves for decoration
Dressing
180 ml (3/4 cup) olive oil
5 ml (1 tsp) honey
15 ml (1tbsp) fresh, chopped coriander
5 g (1 tsp) sea spices
Juice of half a lemon

Preparation

Dressing

Prepare the vinaigrette by mixing all the ingredients.

Hummus

Rehydrate the seaweed in warm water for 15 minutes. Drain the seaweed and keep the water.
Blend all the ingredients in a blender.
Add the water from the seaweed. The water dilutes the consistency of the mixture so that it is thick, but not pasty.
Set aside.

Plating

On each plate, arrange the strawberry slices harmoniously in the shape of a rosette.
Place the hummus on top and shape into a quenelle using two spoons.
Pour the vinaigrette over everything and garnish with coriander leaves.