SEAWEED GARNISH

DULSE SEAWEED:

Strain 2 tins of OL-120, mix 100g of butter with 100g of fresh (unripened) cheese and a squirt of lemon juice, add salt and pepper and serve as garnish with fish, especially salmon.

LAMINARIA SEAWEED:

Strain 2 tins of OL-120, lightly fry with a previously sliced onion and a little garlic. Heat for 10 minutes, with half a glass of white wine. Season to taste and serve as garnish with fish and seafood. (This recipe is also for Royal Kombu seaweed.)

ROYAL KOMBU SEAWEED:

Boil 2 tins of OL-120 together with 2 onions. Add a squirt of lemon juice and boil until the water evaporates. Season to taste and serve with chips.