Taramasalata with nori and linseed oil

Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

This vegan taramasalata brilliantly reinterprets the Greek classic: smoked tofu for smoothness, nori for a taste of the sea and linseed oil for omega-3. Served well chilled on blinis, it will be a hit as an aperitif or a starter.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

• 50 g crustless sandwich bread
• 80 g soya milk (or semi-skimmed milk)
• 100 g smoked tofu
• 5 cl soya cream (or 12% fat cream)
• 1 nori sheet
• Salt
• 3 cl lemon juice
• 30 g tomato purée
• 5 cl Lin des Pyrénées linseed oil
• 5 cl sunflower oil
• 2.5 cl olive oil
• Topping: veggie sea pearls, dill

Step-by-step method

1. Soak the sandwich bread in the plant milk.
2. In a mixing bowl, put the diced smoked tofu, the cream, the nori cut into small pieces, the salt, lemon juice, tomato purée and olive oil.
3. Squeeze out the bread and add it to the bowl.
4. Blend with a stick blender.
5. Add the linseed and sunflower oils. Keep blending until you have a creamy texture.
6. Refrigerate overnight so that the flavours develop.
7. Serve well chilled on blinis and garnish with veggie sea pearls and dill.

Florence’s tip

For a stunning effect in both looks and taste, serve this taramasalata with vegan caviar pearls made with agar-agar and soy sauce.

Our Lin des Pyrénées products used

• Flaxseeds 250 g
• Flaxseed Flour 250 g
• Virgin Linseed Oil 200 ml
• Kibbled Flaxseeds 250 g

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: vegan taramasalata, nori, linseed oil, smoked tofu, plant-based aperitif