Seaweed Butter

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 50 g fresh seaweed ulva – sea lettuce
  • 20 g capers
  • 125 ml water
  • 250 g butter, softened
  • 2 lemons – the juice


Boil the seaweed and capers in the water until the seaweed is soft. Transfer to a blender and blend into a paste. Fold the paste into the softened butter with the lemon juice. Refrigerate until needed.

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