Seaweed Dressing

Preparation info

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By Peter Gilmore

Published 2014

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  • 1 small eschallot, finely diced sea salt flakes
  • 2 sheets of sweet Korean toasted nori
  • 100 ml ( fl oz) grapeseed oil
  • 1 teaspoon lemon juice


Put the eschallot in a mortar with a good pinch of sea salt flakes and crush with a pestle until a paste is formed.

Roughly chop the nori, add to the mortar with a small amount of the oil and combine until a rough paste is formed.

Drizzle in the remaining oil and lemon juice and combine well.