Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
16 servings (serving size: 3 crackers)

Look for hiziki, a black ribbonlike seaweed, in Asian markets; substitute dried nori seaweed sheets if hiziki isn't available. If your knife skills are rusty, preshredded carrots will do nicely for the garnish. Use the leftover tofu cream as a dip for crudités. Admittedly, this recipe isn't quick, but if you have the time and inclination, it's quite impressive.

How to Make It

Step 1

To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches above seaweed. Cover and let stand 30 minutes or until soft. Drain. Rinse with cold water, and drain. Place seaweed in a food processor; process until minced.

Step 2

Heat oils in a large nonstick skillet over medium heat. Add seaweed; cook 3 minutes, stirring occasionally. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce heat; simmer 6 minutes or until liquid evaporates.

Step 3

To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut each wedge crosswise into 8 pieces to yield 48 triangles.

Step 4

Place 1 teaspoon seaweed caviar on each cracker. Place Lemon Tofu Cream in a small zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1/2 teaspoon tofu cream on each cracker. Place 1 lemon triangle, 1 chive piece, and 1 carrot piece on each cracker.

Ratings & Reviews

rstarrlemaitre's Review

September 15, 2011
Time consuming, but worth the effort to wow your guests - eat these in one bite and they are a POP of flavor in your mouth. The 'fishiness' of the caviar is offset perfectly by the bright burst of lemon, crisp carrot, and crunchy rice cracker. A delectable morsel.