Barbecued Spiral Wrack Capers is a modern British recipe for a pickle or preserve of charred spiral wrack tips in a seaweeed vinegar base with horseradish. The full recipe is presented here and I hope you enjoy this classic British version of: Barbecued Spiral Wrack Capers.
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This is a pickle of barbecued spiral wrack or egg wrack that can be eaten on its own or added to other dishes in the same way you would use capers. They add a sour and salty taste to any dishes they're added to. It's actually the gelatinous liquid filled 'bladders' of the alga that you mainly want for this recipe as it's these that give you the capers. Choose bladder-rich sections at the ends of the seaweed fronds.
In the meantime, wash the spiral wrack with three changes of fresh water.
Bring a pan of fresh water to a boil. Add the sprial wrack and dill, blanching for 20 seconds. Use tongs to immediately tansfer to a bolw of iced water to refresh.
Drain the wrack, arrange over the hot barbecue coals and flame briefly (do not leave too long or they will dry out and not be juicy).
Pack the barbecued wrack into a preserving jar.
Add in the sea salt, horseradish and dill fronds.
Mix together the seaweed vinegar and water, pour over the contents of the jar, ensuring the wrack is completely covered and there are no bubbles inside.
Secure with a vinegar proof lid and put in a cool, dark, place for at least 3 days to mature.
