This is the first sea vegetable recipe that I've tried so far. I figured it would be wise to bulk up on info before I started integrating the sea veggies into my diet, but I couldn't resist making this recipe right away. Its really tasty and took me 5 minutes at most. I've been eating it spread on rice crackers or on bread. There is a slight fishy taste, so if you're not used to that (I'm not), it might take a little bit getting used to. You can read about dulse here.
The recipe came from the book, Sea Vegetable Celebration, and is also found here on Maine Coast Sea Vegetables' website.
Dulse Olive Tapenade
Serves 2–3
Ingredients
2 to 3 cloves of garlic
One 6 oz can pitted black olives, drained
1 Tbsp olive oil
1/3 cup Dulse Flakes
Put the garlic cloves, olives, oil and dulse in the work bowl of a food processor, and puree until smooth. Or you can squeeze the garlic in a press and hand chop the olives until very fine, then stir in the olive oil and dulse.
Per serving: Calories 115, Protein 1 g, Fat 15 g, Carbohydrates 4 g, Fiber 25 g, Calcium 59 mg, Sodium 536 mg
