Seaweed food

Join us for a seaweed cooking class and learn how to use seaweeds. Here are some recipes to start with.


Very tasty on bread, or grilled fish or fried halloumi.

A small rate:
8 tablespoons soft unsalted organic butter
1 teaspoon (or after taste) dried ground algae - can be varied. For example, sea salad or gutweed, sugar kelp and oarweed.
a pinch of cayenne pepper or chopped green or red chili
a little grated lemon peel (organic)
a few drops of green tabasco

Stir everything together and put in the fridge to last for at least 30 minutes.

soft organic butter
gutweed (Ulva intestinalis)
lime (peel)
green chili
Cut the gutweed into pieces so that it is easier to mix. Mix everything. Leave in the fridge for a while before serving to develop the flavors.

Seaweed Salad which we replaced the Japanese seaweed to Swedish.

about 3 dl bladderwrack tips (the outermost part) or tips from rockweed boiled for 10-20 minutes.

sesame oil
shoyu (japanese soy)
chopped onion of any variety
grated ginger

Stir the dressing together. Use ginger if you like it or to vary. If dried seaweed is used: Soak in cold water for 10-15 minutes until it is soft. Pour off the water. Blanche the seaweed by pouring boiling water over them, let go for a minute, pour and cool quickly in ice cold water. If neede, boil them until they are soft but still crispy. If rockweed is used, cook it for 10-20 minutes, cool in cold water. Let drain off. Blend the seaweed and dressing. Put in the fridge for at least 15 minutes.

Fresh or soaked dried sugar kelp 
Neutral oil
White sesame seeds

If you use dry seaweed: soak it for about 20 minutes. Let drain off. Cut the seaweed into pieces. Cook in oil in frying pan or wok on medium heat (about 160 degrees) until the seaweed change color, get bubbles and get crispy. Put on paper to drain. Sprinkle over sesame seeds and maybe a little salty. 

Cook the chips in the oven at 180 degrees until they are crispy. Spray a little oil on each peace. About 20 minutes in the oven.
Bake a day in advance or let the cake cool and then place it in the freezer for 1 hour if you are in a hurry.

250 g dark chocolate
250 g butter
6 eggs
2 3/4 dl cream sugar
1 dl wheat flour (60 g)
8 g dried dulse 
a pinch of sea salt

Set the oven to 175 degrees C. Lubricate a round shape, 26 cm in diameter.
Chop the chocolate. Soak the dulse for a minute in cold water. Chop it fine. Melt the butter and mix with the chocolate until it melts. Stir the dulse and stir. Whisk egg and sugar and mix it with the chocolate butter. Stir down the flour, preferably sifted. Pour the batter into the mold. Bake in the lower part of the oven for 25-30 minutes until the batter has just started to solidify. It should not be cooked!

200g cream cheese 
about 1 tbsp chopped chives
about 1 tablespoon chopped fresh dill
about 1 teaspoon smoked seaweed - grounded
about 1 tbsp cream

Sprinkle a few drops of water on the ground seaweed powder so it swells and softens. Mix everything except the cream. Add the cream during mixing.

SEAWEED BREAD (see how we make it in this film)
3 g yeast
300 g (3 dl) cold water
390 g (6 1/2 dl) of flour
6–9 g (1–1 1/2 teaspoons) of salt
20 g dried ground sugar cane and or fingertip

Stir the yeast into the water and then add flour, seaweed powder and salt. Stir briefly (half a minute is enough), cover with plastic wrap or lid and leave for 8-10 hours at room temperature (overnight). If it is really hot, you reduce the yeast slightly. The dough should be loose.

Day 2: Pour out the dough on a floured baking table (do not knead!!!). Pull it out (do not press!) to a square and then fold it together into a package (se the film, link above). The moment makes the dough stick together well and can easily be divided when the yeast is ready.

When you fold the dough together you can turn it upside down so it does not open in the joint when it is fermenting. As soon as the dough is folded, the oven is put on full heat (not fast). Place a plate or a brick on the middle seam and a bare plate on the bottom shelf. When the dough is yeast somewhere between a half and an hour, the bread is pushed into the oven. The one that disguises the plate you put at the bottom you can put some ice cubes on, they melt to steam that makes the breads fine.

As soon as you put in the loaves, you lower the heat to 250 degrees celsius, but look at them after ten minutes or so, if they have a lot of color you lower to 200 degrees. Vent the oven to the end, open for a while so that the moisture goes out. It gives crispier crust. Bake the bread for 45 min.

2 pieces wakame or young Sweet kombu (at about 1 dm)
0.5 dl rice vinegar
1 tbsp lime juice
1 tbsp light misopasta
1 tbsp finely chopped ginger
1 teaspoon of honey
1 dl of neutral oil
1 teaspoon roasted sesame seeds
6 shredded small cucumbers or 1 plain without seeds / shells
2 thin sliced shalot onions

Boil water in a saucepan. Insert the seaweed and remove the pan from the plate. Leave for 20 minutes. Pour off the water and cool quickly in cold water, dry the seaweed, preferably with kitchen towel.
Cut off the middle string of the wakame and shred the seaweed thinly. If you use sweet kombu: boil for at least 20 minutes. Cool in cold water.
Stir in a bowl: rice vinegar, lime, misopasta, ginger and honey. Add oil and sesame seeds and season with salt. Add the seaweed, cucumber, onion and mix well.
Garnish with roasted sesame seeds and serve immediately.

When we had seaweed courses in Lofoten 2015, an algae scientist from the Philippines was with us. This is his recipe.

1 net fresh blue mussels (1 kg with shell)
1 small yellow onion
2-5 cloves of garlic
1 / 2-1 fresh chili fruit 
4-6 cm fresh ginger
1/2 dl chopped sweet kombu or oarweed (fresh or dried and soaked)
1 cup Sprite, 7up or soda

Clear the mussels and remove those that are broken or dead. Mince onions, garlic, chili and ginger. Pour in a large amount of olive oil in a pot and start by frying the onion for a few minutes, it does nothing if it gets a little color. Add garlic, ginger, chili and seaweed. Cook for a minute. Pour in the mussels, add the soda and put on a lid. Prepare on high heat for a few minutes and shake the pot occasionally. Once the mussels have opened, they are ready. Then you can grind over a little black pepper and possibly salt, but usually it is not needed. The mussels contain so much salt water in themselves.

Bladder wrack (Fucus vesiculosus)
Just boil the potatoes in bladder wrack instead of salt.

Recipe from our friend Zoe Christiansen, The Northern Company, Norway.

4 grams of dried sweet kombu (topping)
1 teaspoon ground sweet pepper/paprika (topping)
1 box of cooked chickpeas (265 grams)
1 garlic clove
1 teaspoon of pressed lemon
peeling from 1 lime, only the green
2 tablespoons tahini
2 tablespoons olive oil
2 teaspoons balsamic vinegar
0.5 teaspoons roasted cumin
0.5 teaspoons fresh rosemary, chopped
salt, cayenne pepper

Put the oven at 200 degrees C and roast the seaweed and paprika powder for 5 minutes. Run all the other ingredients in blender to a coarse grain consistency. Serve the hummouse garnished with a mixture of roasted, ground seaweed and roasted peppers.

1 egg yolk
½ teaspoon french mustard
about 1-1.5 dl of mild olive oil
a few drops of lemon/apple cider vinegar
about 1 tablespoon milled (flakes) dulse alternatively fresh chopped sea lettuce.

Mix egg yolk and mustard. Beat the oil, initially dropwise, with stirring. Season with a few drops of lemon or apple cider vinegar and salt. Mix down the seaweed. Allow to sit for about 20 minutes.

40g färsk fingertång och/eller atlantisk wakame
50g rostade pinjenötter, eller cashewnötter/hasselnötter/pumpafrön/solrosfrön
1 liten hackad vitlöksklyfta
25g färsk basilika, med stjälkar
25g gröna blad, t ex spenat
2 msk fin olivolja + lite extra att hälla ovanpå den färdiga peston vid förvaring
1,5 tsk citronsaft

Skölj tången. Om du använder torkad tång ska den först blötläggas tills den är mjuk. Låt rinna av ordentligt eller torka lätt med handduk. Skär i småbitar. Mixa till en puré: tång, nötter, vitlök, basilika, gröna blad, citronsaft i en food processor tills det blivit en puréliknande massa.
Häll över peston i en glasburk, täck med ett lager olivolja och förvara i kylen i upp till två veckor.
Tips! Låt tången stå och dra över natten (klippt) med olivolja, persilja, vitlök.

Fisksås gjord på fingertång. Gott i t ex en asiatisk nudelsoppa eller i sataysås med jordnötter. Recept från holländska boken Ocean Greens. Chockerande god.

½ liter vatten
30g torkad fingertång
1 vitlöksklyfta, skuren mitt itu
7 dl sojasås
1 msk vinäger
2 tsk limesaft
1,5 tsk råsocker (brunt socker)
1,5 tsk nymalen svartpeppar
1 msk mald, torkad ingefära (finns i kryddhyllan i affären)
en nypa mald chilipeppar

Koka upp vatten och fingertång i en kastrull. Sänk värmen och låt sjuda långsamt under lock i 20 min. Viktigt att tången ej kokar, då den kan släppa besk smak då.
Tillsätt övriga ingredienser och koka upp igen. Sänk värmen och låt sjuda under lock i 30 min.
Smaka efter 30 min. Om det är för salt tillsätter du mer vatten. Tag av kastrullen från spisen och låt blandningen svalna i rumstemeperatur. Sila och förvara såsen i max ca fem dagar i en steriliserad lufttät glasflaska.

4 pers. Recept från Kim som arbetstränat hos oss.

1 rödbeta, färsk, tunt strimlad
1 dl blåsor av knöltång
valfri grönsallad
1 tomat
⅓ -dels gurka
4 champinjoner
½ pkt fetaost

olivolja eller rapsolja
salt, peppar

Blanda allt utom fetaost och tångblåsorna med dressingen. Låt stå och dra minst 10 min. Strö i smulad/delad fetaost och tångblåsor strax före serveringen. Salladen bör ätas samma dag.

nudlar, kokta enligt instruktion på förpackningen
sesamolja, av vanlig enkel sort
koriander, färsk
färsk lök eller salladslök, skuren i skivor eller bitar
ev. 1/2 lime, saften

Koka nudlarna och låt rinna av. Värm sesamoljan. Stek löken och sesamfröna i några minuter. Tillsätt några matskedar “Fisksås utan fisk” (se recept ovan) och nudlarna. Rör om och låt stå på mycket svag värme i någon minut.
Strö över rikligt med färsk, hackad koriander, lite dulseflingor och ev lite limesaft. Servera till exempelvis fisk.