Description
Vegan reinterpretation of the tartar recipe, with seaweed from the Galician Rías, finely chopped. Organic production algae (Himanthalia elongata, Undaria pinnatifida and Ulva spp.).
Ideal for appetizers and canapes. Spread on toasts adding anchovies, raspberries, anchovies, trout caviar ... To accompany smoked or asparagus. Goes well in pasta dishes and salads. Cold pasta salads, tomato and tomato with mozzarella. Stuffed eggs mixing the tartar with the yolk and mayonnaise. As a garnish for meat and fish.