📝 About This Recipe
This elegant bite captures the essence of the cold Northern tides, marrying the deep umami of toasted seaweed with the creamy, ethereal sweetness of premium sea urchin. Inspired by New Nordic principles, the dish plays with contrasting textures—a glass-like cracker against a velvet mousse—and is brightened by the sharp acidity of sea buckthorn berry. It is a sophisticated, minimalist appetizer that celebrates the purity of the ocean's most luxurious ingredients.
🥗 Ingredients
Seaweed Cracker Base
- 100 grams Tapioca pearls (small pearls)
- 600 ml Water
- 15 grams Nori (dried seaweed) powder (finely ground)
- 5 grams Squid ink (for deep black color)
- 2 grams Sea salt
- 500 ml Neutral oil (for frying; grapeseed or canola)
Uni Element
- 100 grams Fresh Uni (Sea Urchin) (Hokkaido or Santa Barbara grade A)
- 30 grams Crème fraîche (cold)
- 1/2 teaspoon Lemon juice (freshly squeezed)
Garnish and Finish
- 50 ml Sea buckthorn juice (unsweetened)
- 0.5 grams Agar-agar (for fluid gel)
- 1 small bunch Bronze fennel fronds (for garnish)
- 1 teaspoon Pickled radish seeds or mustard seeds (optional for pop)
- 1 pinch Maldon sea salt (to finish)
👨🍳 Instructions
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1
In a medium saucepan, combine the tapioca pearls and water. Bring to a boil over medium heat, then reduce to a simmer, stirring constantly for about 15-20 minutes until the pearls are completely translucent and the mixture is thick and glue-like.
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2
Whisk in the nori powder, squid ink, and sea salt until the color is a uniform, deep midnight black.
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3
Transfer the hot mixture to a high-speed blender and process until completely smooth. Spread the paste onto a silicone baking mat (Silpat) using an offset spatula to a thickness of about 2mm.
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4
Dehydrate the seaweed sheets in an oven at 60°C (140°F) for 2-3 hours, or until the sheet is completely dry and brittle, snapping easily when touched.
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5
While the crackers dry, prepare the sea buckthorn gel. Boil the juice with agar-agar for 1 minute. Pour into a tray to set in the fridge. Once firm, blend until smooth and transfer to a small squeeze bottle.
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6
Prepare the uni cream: Set aside 8 of the most beautiful uni tongues for the final topping. Take the remaining uni and gently fold it with the crème fraîche and lemon juice. Pass through a fine-mesh sieve for a silky texture, then chill in a piping bag.
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7
Break the dried seaweed sheets into irregular, organic-looking shards, roughly 2 inches in diameter.
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8
Heat the neutral oil in a deep pan to 190°C (375°F). Carefully drop the shards into the oil; they should puff up instantly (about 2-3 seconds). Remove immediately and drain on paper towels.
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9
To assemble, pipe three small dots of the uni cream onto each puffed cracker to act as 'glue' and provide flavor.
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10
Place one whole uni tongue gently across the cream dots. Use tweezers for precision to avoid breaking the delicate uni.
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11
Add 3-4 tiny dots of the sea buckthorn gel around the uni to provide acidic balance.
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12
Garnish with a tiny sprig of bronze fennel and a single flake of Maldon salt. Serve immediately while the cracker is perfectly crisp.
💡 Chef's Tips
Ensure the tapioca is completely cooked; any white centers in the pearls will result in hard, un-puffed bits in your cracker. When frying, the oil must be at the correct temperature; if it's too cool, the cracker will be oily and tough; if too hot, it will burn before expanding. Keep the uni as cold as possible throughout the process to maintain its structural integrity and sweet flavor. If sea buckthorn is unavailable, a high-quality yuzu juice or calamansi gel provides a similar bright, citrusy punch. Store the undressed crackers in an airtight container with a silica gel pack to maintain crispness for up to 3 days.
🍽️ Serving Suggestions
Pair with a glass of crisp, mineral-forward Grower Champagne or a dry Riesling from the Mosel. Serve as the opening 'snack' of a multi-course tasting menu to awaken the palate. Present on a bed of cleaned, dried sea stones or grey river pebbles for a stunning Nordic aesthetic. A chilled glass of premium Junmai Daiginjo Sake also complements the umami profile beautifully. Accompany with a small bowl of iced radish slices to cleanse the palate between bites.