Tartare Nori

The deep purple almost black colour speaks volumes about the flavours of this recipe. Nori, known to be wrapped around Maki once dried, is here delicately seasoned with Brittany shallots and red wine vinegar. Its powerful and salty notes complement the simplest of dishes.

Ideal with scrambled eggs. Season a sardine in oil, enhance your seafood and particularly oysters, and give a little pep to your potatoes.

Nori seaweed* 37% (from Brittany), extra virgin olive oil*, shallots*, wine vinegar*, soya sauce* (water, soya beans*, sea salt).