Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Cake bites with classic seaweed tartare

  • 45 min
  • 45 min


Serves 6:
• 1 crab, cooked the night before
• 1 beetroot, cooked the night before
• 2 avocados
• 1 lime
• 1 lemon
• Espelette chilli
• Organic olive oil
• Fleur de sel
• 1 jar of classic seaweed tartare
• Small pastry-cutters, diameter: 3cm


-  Bake the cake in very salty water.
-  Bring the sugar beet to a small boil in unsalted water.
- Place in the refrigerator.

First step:
-  Shell the crab entirely and sort out the flesh
with a fork to eliminate undesirable pieces of cartilage.
-  Peel the beet.
-  In the skin, add 4 tablespoons of olive oil, lemon juice, 3 pinches of pepper, 1 jar of classic seaweed tartare, and then mix.

Second step:
-  Peel the avocados.
-  With a mandolin, finely slice the beet and avocados. Then sprinkle them with lemon juice.
- Use a cookie cutter with a diameter that allows 2 discs per bite.
-  Oil the cookie cutters.
-  Cut the “vegetable strips” at the same width and height of the cookie cutters.
Third step:
-  Put a disc under the cookie cutter.
-  Place them inside, either the avocado or beet, to get a “shirt” all around.
-  On the inside, fill with crab filling, press
with a cap the size of the cookie cutter (wrap in cling film), and then make an additional filling if necessary.
-  Arrange a disc above.
-  Push the bite with the cap whilst lifting the
circle of the cookie cutter.
-  To decorate, arrange pea sprouts and a few grains of sea salt.

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