Christmas Recipes with Seaweed

The seaweed Arctic Ocean Greens $20.00

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Arctic Ocean Greens/01

Christmas Cheese Board with Seaweed

Prep 20 mins
Serves 8

A Scandinavian style Christmas cheese board with winter spiced pickled channelled wrack and seaweed crisp bread, fun to build and even more fun to share.

What you'll need

1 batch Winter Spiced Pickled Channelled Wrack
1 batch Seaweed Crisp Bread (Knekkebrød)
600g cheese in total, from 3 to 4 different cheeses (for example a mature cheddar, a creamy brie or camembert, a blue cheese, and a Scandinavian cheese such as Jarlsberg or brunost)
200g grapes
100g mixed nuts, such as walnuts, hazelnuts, or almonds
Honey, for drizzling

How to make it

Make the winter spiced pickled channelled wrack and the seaweed crisp bread ahead of time, using the recipes linked at the top of the page. The pickled wrack tastes best made the day before, so the flavours have time to develop.
Take the cheeses out of the fridge 30 to 60 minutes before serving, so they come to room temperature and taste their best.
Arrange the cheeses on a large board or platter, spaced well apart, and cut a few slices or wedges from each to invite people to start.
Spoon the pickled channelled wrack and the honey into two small bowls and place them on the board, each with its own spoon.
Stack or fan the seaweed crisp bread along one edge of the board.
Fill the gaps with the grapes and nuts, so the board looks full and generous.
Serve with small knives for the cheeses and let everyone build their own bites.

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The seaweed Arctic Ocean Greens $20.00

As a gift The (Extra) Vegan Box $45.00Save $9.00

Also in this recipe: Viking Seaweed Salt

Arctic Ocean Greens/02

Seaweed Crispbread (Knekkebrød)

Prep 20 mins
Time 1 hour 10 mins
Serves 12

What you'll need

4 dl (220g) rye flour
4 dl (150g) oats
4 dl (240g) mixed seeds (chia, sesame seeds, flaxseeds, sunflower seeds or pumpkin seeds)
2 tsp Arctic Ocean Greens
700ml water
3 tsp Viking Seaweed Salt, to sprinkle on top

How to make it

Preheat the oven to 160°C fan and line three baking trays with baking paper.
In a large bowl, mix the rye flour, oats, seeds, and Arctic Ocean Greens. Add the water and stir thoroughly until everything is wet.
Divide the mixture between the three trays. Use a spatula dipped in a little water to spread it out as thinly as you can. You can also lay another sheet of baking paper on top and roll it out. If the mixture starts to dry out, add a little more water.
Sprinkle the Viking Seaweed Salt over the top, then score the dough with a knife or spatula into the size of crackers you would like.
Bake all three trays in the oven at the same time for 1 hour 10 minutes. Halfway through, open the oven and swap the position of the trays so they bake evenly.
Leave the crisp bread to cool for a few minutes, then break it into pieces.
Store in an airtight container, where it will keep for several weeks.

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Honey-Roasted Carrots and Parsnips with Viking Seaweed Salt

The seaweed Viking Seaweed Salt $20.00

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Viking Seaweed Salt/03

Honey-Roasted Carrots and Parsnips with Viking Seaweed Salt

Prep 1 hour
Time 20 mins
Serves 6

Sweet, sticky roasted carrots and parsnips with toasted hazelnuts, finished with Viking Seaweed Salt for your festive table.

What you'll need

5 large carrots (about 750g)
5 large parsnips (about 750g)
140g hazelnuts
60ml olive oil
85g honey
½ tsp cinnamon
1 tsp dried thyme
1 tsp Viking Seaweed Salt

How to make it

Preheat the oven to 180°C and line a large baking tray with baking paper.
Peel the carrots and parsnips and cut them into even batons, about the size of your finger.
In a small bowl, stir together the olive oil, honey, cinnamon, and thyme until smooth. It should be thick but still pourable.
Set aside 2 tbsp of the glaze to finish the dish at the end, if you like.
Spread the carrots and parsnips over the tray, drizzle over the rest of the glaze, and toss gently with a spatula until evenly coated.
Sprinkle with the Viking Seaweed Salt, then spread the vegetables out in a single layer.
Roast for 20 to 25 minutes, turning once halfway, until tender and golden at the edges. Add the hazelnuts for the last 5 to 10 minutes so they toast without burning.
Drizzle with the reserved glaze if using, and serve warm.

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The seaweed Dulse $17.00

Dulse/04

Braised Red Cabbage with Dulse (Rødkål)

Prep 20 mins
Time 15 mins
Serves 4

A sweet and sour Norwegian braised red cabbage with dulse stirred through, made to sit alongside your Christmas table.

What you'll need

1 small red cabbage, approx. 600 g
1 tbsp duck fat (or alternative such as olive oil)
100 ml red wine vinegar
100 ml concentrated currant juice or blackcurrant cordial, undiluted
1 tsp flaked salt
100 g lingonberry jam or currant jelly
15g dried dulse

How to make it

Finely chop the red cabbage and melt the duck fat in a wok or large sauté pan over a high heat. Fry the cabbage for about 5-6 minutes, stirring often.
Once the cabbage has started to collapse, pour in the red wine vinegar and let it bubble vigorously for another 2 minutes.
Add the currant juice and the salt, then tear the dulse into smaller pieces and stir it in.
Keep the heat high and cook until almost all of the liquid has evaporated and the dulse has softened into the cabbage.
Stir through the lingonberry jam or currant jelly until it has melted and the cabbage is heated through.
Taste and adjust the seasoning if needed, then serve warm.

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Winter Spiced Pickled Seaweed (Channelled Wrack)

The seaweed Channelled Wrack $17.00

Channelled Wrack/05

Winter Spiced Pickled Seaweed (Channelled Wrack)

Prep 45 mins
Serves 12

Crunchy, tangy channelled wrack pickled with orange peel, ginger, cardamom, and pink peppercorns, made for Christmas cheese boards and festive spreads.

What you'll need

25g dried channelled wrack
200ml water
75g sugar
125ml white vinegar
2 strips of orange or clementine peel
1 tsp pink peppercorns
2 to 3 cardamom pods lightly cracked
a few slices of fresh ginger

How to make it

Bring a large pan of water to the boil.
Add the channelled wrack and cook for around 20-30 minutes, or until tender.
Drain and immediately transfer the seaweed to a bowl of cold water to stop the cooking.
Meanwhile, add the 200 ml water, sugar and vinegar to a saucepan. Bring to the boil, stirring until the sugar has completely dissolved.
Place the spices into the bottom of a clean, sterilised glass jar.
Place the cooked channelled wrack into the jar, on top of the spices.
Carefully pour the hot pickling liquid over the seaweed until fully covered.
Leave to cool before sealing the jar and storing it in the fridge.
The pickled channelled wrack is ready to enjoy after a few hours, but the flavour develops even further if left overnight.
Enjoy with smoked fish, seafood, salads, sandwiches, cheese boards or alongside other Nordic-inspired dishes.

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The seaweed Ocean Truffle Salt $21.00

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Ocean Truffle Salt/06

Whipped Ocean Truffle butter

Prep 10 min

A favourite from our restaurant days, this whipped butter with truffle seaweed is full of rich, savoury flavour. It’s easy to make, melts beautifully into bread or crackers, and always gets people talking.

What you'll need

250g unsalted or lightly salted butter, room temperature
20g truffle seaweed
1 tsp Ocean Truffle Salt or plain salt

How to make it

Chop the dried ocean truffle seaweed very finely and reserve for later.
Place the room temperature butter in a bowl and use a fork to press and soften it further until smooth. Using a hand mixer, whip the butter for a few minutes until light and fluffy. Alternatively, use a stand mixer fitted with a whisk attachment.
Add the truffle seaweed to the whipped butter and season with salt. Whip the butter again until well combined. Taste and adjust as needed.
Fill a small dish or ramekin with the butter. Top with Truffle Seaweed Salt and dried truffle seaweed before serving with fresh bread.

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Chocolate Bark with Cranberries, Pistachios and Seaweed Salt

The seaweed Arctic Seaweed Salt $16.00

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Also in this recipe: Viking Seaweed Salt

Arctic Seaweed Salt/07

Chocolate Bark with Cranberries, Pistachios and Seaweed Salt

Prep 15 mins
Serves 6

An easy, giftable chocolate bark scattered with dried fruit and nuts, finished with a few pinches of seaweed salt.

What you'll need

350g good quality dark chocolate
80g chopped nuts or seeds
40g dried cranberries
3 tablespoons chopped dried fruit: candied ginger, dried mango or dried pineapple
A few pinches of Arctic Seaweed Salt or Viking Seaweed Salt

How to make it

Line a baking tray with baking paper.
Break the chocolate into pieces and melt it in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. You can also melt it in the microwave in short bursts, stirring in between.
Pour the melted chocolate onto the lined tray and spread it into an even layer, about 5mm thick.
Scatter the pistachios, cranberries, and candied ginger over the chocolate while it is still wet, pressing them down lightly so they stick.
Finish with a few pinches of Arctic Seaweed Salt or Viking Salt.
Leave to set in a cool place or in the fridge for about 1 hour, until completely firm.
Break into pieces and serve, or store in an airtight container.

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The seaweed Smoked Seaweed Salt $20.00

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Also in this recipe: Smoked Seaweed Flakes

Smoked Seaweed Salt/08

Almond Brittle with Smoked Seaweed Salt

Time 20 mins
Serves 4

What you'll need

200g golden caster sugar
2tbs unsalted butter
0,5dl water
180g toasted almonds
1-2 tsp of Smoked Seaweed Salt (or more to taste)
Optional: 1 tsp smoked seaweed flakes for an even more smoky flavour

How to make it

Preheat the oven to 350 F. Roughly chop the almonds and transfer to a baking sheet lined with parchment paper. Toast the almonds in the oven for 8 minutes. Leave to cool on the baking sheet.
Put the sugar and water into a wide non-stick frying pan.
Bring to a boil without stirring to prevent crystallization.
Let it boil until it gets a light golden brown colour.
Take it immediately off the heat to avoid burning, and add the butter. Stir quickly together and pour the caramel over the almonds right away. Use a spatula to cover all of the almonds.
Scatter over the Smoked Seaweed Salt and flakes.
Leave to cool.
Snap into pieces to serve.

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