Razor Clams, Tarama & Salmon Roe

Serves 4

• 12 Razor Clams

• 40 g Tarama

• 40 g Salmon Roe

• 200 g Edible Seaweed

• Pepper

• Olive oil

Method

Rinse the razor clams thoroughly under cold water, pat them dry, and set aside. In a large skillet over medium-high heat, drizzle some olive oil, then add the razor clams in a single layer and cook for 2–3 minutes until the shells open, discarding any that remain closed. Remove the clams from the pan and set them aside. Briefly rinse the edible seaweed, then sauté it in the same skillet with a bit more olive oil for 1–2 minutes until tender. Arrange the razor clams on a serving platter with a spoonful of tarama on each, and place the sautéed seaweed around them. Garnish with salmon roe, a sprinkle of Espelette pepper, and a final drizzle of olive oil before serving.