Plant-based sea rillettes spread
Brittany
Prep: 5 minutes
Cook: none
Difficulty: Easy
This spread is an alternative to the traditional tuna rillettes from Brittany. With only 6 ingredients you will get it right!
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Ingredients
To delight
2
people
1
leaf nori seaweed
1
càc
capers
138
g
chick pea (can)
1
càs
tahini (sesame purée)
2
càs
lemon
½
càc
fleur de sel
Directions
Step 1
Chop the seaweed (I’m using multi-blade herb scissors) and blend with capers, lemon juice and tahini.
Step 2
Add the chickpea and briefly “pulse” so you still get chunks.
Step 3
Season to salt, stir well and transfer to fridge for at least an hour before serving.
(keep for up to 4-5 days in fridge in a sealed container)
