Free NZ wide shipping with total purchase over $80 NZD

Seaweed Tartare & Lime Cream Crepes


‘Tartare’ is used in France to characterize a dish where the main (or all) ingredients are raw and cut fine, often marinated in spirits, citrus juice or vinegars. It can be made with meat, fish, vegetables or fruits.



to Serve 6

2 tbsp dried Dulse or Karengo flakes
2 tbsp dried Sea Lettuce flakes
1 tbsp dried Wakame
1 tsp Smoked Kelp
1 shallots, chopped fine
Juice & zest of one lemon
1 tbsp capers
2 gherkin pickles, chopped fine
1 tbsp quality oil

2/3 cup + 1 tbsp buckwheat flour *
1/3 cup all-purpose flour *
1 2/3 cup milk (or soya, almond, rice)
3 eggs
2 tbsp butter, melted + additional to cook the crepes
¼ tsp salt

Smoked salmon or gravlax sliced thin
Seaweed tartar
Chopped chives to taste
Lime cream: sour cream mixed with juice & zest of fresh lime
Freshly ground pepper
* alternatively get Organ’s buckwheat pancake mix and


Re-hydrate the Wakame in warm apple cider (or water) for 3-5 minutes. Put all the ingredients in a blender or food processor. ‘Pulse’ for a few minutes to get a coarse but homogeneous mixture.
Note: seaweed tartar will keep for a few days in a jar in the fridge.

To prepare the crepe batter, whisk all ingredients vigorously until the batter is completely smooth; allow to rest in the refrigerator for 2 hours before making crepes.
To make the crepes, put a little butter in a crepe pan or a large skillet over low-medium heat. Add 3 tbsp of batter to the pan and swirl until the bottom of the pan is covered. Cook for about 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe. Slide a spatula under it, and gently flip it upside down into the pan. Cook for 1 minute and transfer to a warm plate. Repeat with the remaining batter.

To serve, lay one crepe on a plate and spread some lime cream, sprinkle with chopped chives. Top with slices of smoked salmon and garnish with seaweed tartar to taste (1 tsp).

Tips: Seaweed tartare is lovely on fresh vegetables like celery boats, pieces of colourful capsicum,  endive leaves, red radicchio leaves, courgettes, cucumber & radish slices or half cherry tomatoes.  Also lovely on ciabatta slices, crostinis or pita crisps.

Resting the pancake batter for two hours is necessary to get the consistency required for a very thin pancake, mainly it ensures even hydration of the ingredients and let them ‘relax’ for a more tender pancake.

Wakame Seaweed – Farmed – 25g

What is Wakame seaweed? Wakame, a ‘brown seaweed’, is one of the sweeter seaweeds and is is easily recognized as...

Karengo Seaweed Flakes – 40g

What is Karengo seaweed? Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as...

Sea Lettuce Seaweed Flakes – 10g

What is Sea Lettuce seaweed? Sea Lettuce grows near the shore and physiologically is the closest seaweed to land plants;...
International Shipping

We ship to most countries


Our seaweed is sustainably harvested


Processed in approved food grade facilities

100% Secure Checkout

PayPal / MasterCard / Visa

© Pacific Harvest