- 20 gr. wakame seaweed
- 1 shallot
- 100 gr. Dulse seaweed (preserved in salt)
- 1 teaspoon toasted sesame seeds
- 1 teaspoon black sesame seeds
- 2 tablespoons extra virgin olive or sesame oil
- Soak the wakame seaweed. Peel the shallot and chop very fine.
- Wash the seaweed to remove salt and dry in a salad spinner.
- Mince the dulse with a knife and put it in a bowl with the minced shallot, the two types of sesame seed and olive oil. Mix well and keep refrigerated until ready to serve.