Seaweed Tartare from 'The French Market Cookbook'

Ingredients (9)

• 3/4 cup (180 ml) dehydrated mixed seaweed flakes
• 1 garlic clove, finely chopped
• 2 tablespoons finely diced shallot
• 2 tablespoons freshly squeezed lemon juice
• 2 rounded teaspoons drained capers
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon walnut oil or untoasted sesame oil
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper