Entree: Antarctica – National Cuisine – Krill and Seaweed Salad (Cold composed dish of blanched Antarctic krill and marinated kelp finished with a bright citrus-sesame dressing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 25 min

Total 45 min

Ingredients

- 1 lb (454 g) fresh Antarctic krill, peeled and deveined
- 2 cups (100 g) mixed edible seaweed (kelp, rockweed, or local varieties), soaked, rinsed, and roughly chopped
- 1 cup (120 g) cucumber, thinly sliced
- 1/2 cup (45 g) radishes, thinly sliced
- 1/3 cup (35 g) green onions, thinly sliced
- 2 tbsp (30 ml) toasted sesame oil
- 3 tbsp (45 ml) fresh lemon juice
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tsp (5 ml) honey or local syrups
- 1 tbsp (15 ml) finely grated fresh ginger
- 1 clove (3 g) garlic, minced
- 1 tbsp (9 g) toasted sesame seeds
- 1/2 tsp (3 g) sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small handful fresh cilantro or dill, chopped (optional)

Instructions

1. Bring a medium pot of salted water to a gentle boil. Prepare a bowl of ice water for shocking.
2. Add the skinned krill to the boiling water and blanch for 30–45 seconds until just opaque. Immediately transfer to the ice water to stop cooking, then drain and pat dry.
3. If using dried or salted seaweed, ensure it is well soaked and rinsed; if fresh kelp, blanch in the same boiling water for 20–30 seconds, then shock in ice water and drain. Roughly chop and squeeze out excess liquid.
4. In a small bowl whisk together toasted sesame oil, lemon juice, rice vinegar, soy sauce, honey, grated ginger, minced garlic, sea salt, and black pepper until emulsified.
5. In a large bowl combine blanched krill, chopped seaweed, cucumber, radishes, and green onions. Toss gently to mix.
6. Pour the vinaigrette over the krill and seaweed mixture and toss to coat evenly. Adjust seasoning with additional salt or lemon juice as needed.
7. Chill the salad for 20–30 minutes to let flavors meld. Before serving, sprinkle with toasted sesame seeds and chopped cilantro or dill if using.
8. Serve cold or at cool room temperature as a light entree, with crusty bread or steamed small potatoes if desired.