Hijiki Caviar

Hijiki Caviar

Bauman College
Makes about 2 dozen appetizers

This mock caviar uses seaweed to mimic fish eggs and the flavors of the sea. We served this appetizer at the Taste of Bauman College event and got rave reviews, even from people who have never had seaweed before.

1/2 cup hijiki or arame, or mix of both, lightly packed
2 tablespoons sesame oil, plus an additional 1 tablespoon
2 tablespoons tamari
2 tablespoons grated ginger with juice
2 small shallots, minced very fine
2 cloves garlic, minced very fine
lemon juice, to taste (2-3 teaspoons)
12-16 flax or rice crackers
creme fraiche or plain yogurt (for garnish)
fresh dill sprigs (for garnish)

Soak the seaweed in filtered water for 20-30 minutes. Drain, rinse and pat-dry with paper towels.

Heat the 2 tablespoons sesame oil in a medium skillet over medium heat and saute the seaweed for about 3 minutes, until very fragrant. Add water just to cover (about 3/4 cup) and bring to a boil. Add the tamari and cook until all liquid is evaporated, about 10 minutes longer.

Remove the seaweed to a cutting board, finely chop and place in a large mixing bowl.

Using the same pan, heat the additional 1 tablespoon of oil over medium heat and add the ginger, shallot and garlic; cook just 1 minute to soften. Add to the bowl with the seaweed.

Season the mixture with a lemon juice or additional tamari.

Dollop about 1 tablespoon of the caviar onto each cracker and top with a little creme fraiche. Garnish with the dill sprigs.

Food Photo by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.