Easy as 1,2,3

1. Process all ingredients, except the water, in a food processor. Mixture will look finely chopped.

2. Stir your mixture around and begin to process again. Add a drop of water here and there while it’s processing. Do not add a lot of water at once. I added about 2 teaspoons to mine overall. My mixture ended up moist and slightly chunky (just a bit!). If your mixture ends up being too watery (by accident) you can strain it in a cheesecloth after you take it out of the processor.

3. Spoon into bowl and mix together. Add a little more sea salt and shimmy your shaker (your black pepper and your behind!)

Your spread is now ready to use. It’s great in raw sushi, on top of a salad (especially with sprouts, tatsoi, purslane, spinach, etc), as a dip or wrapped in large leafy greens (kale, bok choy, romaine, etc are great). You can even use it as a filling in a raw bread sandwich, top of a raw bagel or make a “sea inspired” raw pasta by tossing it with some freshly spiraled zucchini noodles!

Variations:

If you like your spread with chunks of onion and celery, leave these ingridients out of step 1 and toss finely chopped onion and celery into mixture during step 3.

If your not a fan of dill, replace it with shiso or if you like dill but want a little kick – be brave and use them box!