Seaweed butters are another great way to add sea vegetables to one’s diet and introduce umami flavour to meals. Sea Lettuce is high in glutamic acid, which is responsible for that flavour known as ‘umami’.
INGREDIENTS:
150g unsalted butter, softened
1 tbsp dried Sea Lettuce Flakes
juice & zest of one lime
METHOD:
Leave the butter to come to room temperature then whip it vigorously until light and creamy. Add in the Sea Lettuce Flakes and continue to beat gently until incorporated.
Roll into a log and wrap well in baking paper and plastic film. Refrigerate until needed.
Tip: this butter is delicious on new potatoes and fish fillets
