Recipes > Appetizer

Seaweed Pate with Quinua Real Soffiette


  1. Soak a fistful of Hijiki seaweed in cold water for 30 minutes and put to one side.
  2. Prepare the vegetable crudités. Cut the desired quantity of red pepper, carrot and cucumber into thin slices.
  3. Drain the seaweed and put into a pan.
  4. Cook with four tablespoons of soy sauce and two of rice vinegar. Pour in water until submerged.
  5. Cook until the water is absorbed.
  6. Put the cooked seaweed through a grinder. Add the juice of half a lemon, two tablespoons of tahini and one of pine nuts. Grind down the mixture.
  7. Serve with the soffiette and the vegetables crudités.


    (For 4 people)
  • Quinua Real Soffiette
  • One fistul of Hijiki seaweed
  • Vegetables as desired: carrot, pepper, cucumber...
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Half a lemon
  • 2 tablespoons tahini
  • 1 tablespoon pine nuts
  • Water

Do you have any queries? Let us know