Choosing which algae make the pate. If kelp a few times thoroughly to rinse, the leaves of nori - chop scissors. I decided this time to cook from wakame - with additional manipulations need not be searched.

Boil water, pour the seaweed and steamed under a lid for 10 minutes. Then grind together with the liquid in a food processor or blender.

At this time, boil a glass of tomato juice and add vegetable oil.

Add in the chopped seaweed, salt (to taste) and bring to a boil. Reduce the heat to medium. A thin stream, stirring constantly, add the semolina, until you feel the paste begins to thicken. About 3 -5 tablespoons of grits, depending on the density of tomato juice. Upon cooling it will thicken even more.

Immediately turn off the heat and leave the lid on for 10 minutes. That's all! Prepare canapés and a treat! But especially delicious pate chilled. So, if you have the patience to wait until it has cooled and chilled in the fridge, you can fully appreciate its unique taste. Bon appetit!!!