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Seaweed Salt

Seaweed Salt is a modern British recipe for a classic seasoning blend of dried seaweed and sea salt used as a seasoning. The full recipe is presented here and I hope you enjoy this classic British version of: Seaweed Salt.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Makes:

6 tbsp

Rating:

Tags : British Recipes

If you want a healthier salt, with a generous boost of iodine and other nutrients that also adds umami flavour to your food, then this seaweed salt might well be for you. I'm using a blend of seaweed here, though the main ingredient is shop-bought nori (laver); though you could substitute dried wild laver. The pepper dulse, as the name suggests adds a distinct peppery note to the blend.

You can mix and match the seaweed as you please, or just use nori if you like (in that case use 3 sheets). Basically it's a 1:1 blend of seaweed and sea salt. Note that in use, this will be about half as salty as normal sea salt.

Ingredients:

2 nori sheets
1 tsp dried pepper dulse
1 tsp dried dulse
1 tsp dried sea lettuce
3 tbsp sea salt

Method:

Toast the nori sheets by gently moving back and forth over a low flame until the edges begin to crisp and curl (10-20 seconds); otherwise you can toast in the oven for 10 minutes in the oven at 160°C. For the other dried seaweed toast in a non-stick frying pan over medium heat for about 2 minutes.

Rip the nori sheets into small pieces, then combine in a spice or coffee grinder with the other seaweed and process to a fine powder. Tip into a bowl and blend with the sea salt then transfer the mixture to a jam jar, close it securely with a lit and shake it to mix them together.

Use it just like any salt, keeping in mind that it’ll only be half as salty. This will keep well in an air-tight jar for at least 2-4 months at room temperature.