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Seaweed Relish
Seaweed Relish is a modern British recipe for a classic relish (based on Gentleman's relish) that's made from seaweed with spices and which can be used as a relish or substituted for the Japanese seaweed paste, momoya. The full recipe is presented here and I hope you enjoy this classic British version of: Seaweed Relish.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Makes:
250g
Rating: 
Tags : Wild FoodVegetarian RecipesSpice RecipesBritish Recipes
This is a recipe, based on that of
Gentleman's relish the Victorian savoury spread that makes a similar spread, not from anchovies but, from seaweed. The main ingredients being laver, kelp and bladder wrack. In many ways it's similar to the Japanese seaweed paste, momoya and can be used in any recipe calling for this ingredient. Do not skimp on the kelp as it's the glutamate in this that provides the umami taste (the full 'mouth feel') that is provided by the
anchovies in the original version.
Method:
If using dried seaweed then place in a bowl, cover with hot water and set aside to re-constitute for 30 minutes. Transfer the seaweed to a pan along with the soaking water (add any fresh seaweed at this point) then bring to a boil and cook for about 30 minutes, or until the laver just starts to break down to a slurry.
Drain then place the seaweed in a food processor and render to a paste (add just enough of the cooking liquid to form a stiff slurry). Stir-in the breadcrumbs, spices and pepper then spoon the resultant paste into a large ramekin. Cover and chill then serve.
This makes an excellent accompaniment to scrambled eggs, toast or as an addition to savoury sauces. It can also be used in any recipe calling for the Japanese seaweed paste, momoya.
