with Kale and Dulse


(10 servings)

  • 650 g Emborg Brie
  • 200 g dulse
  • 250 g kale, finely chopped
  • 300 g green beans, finely cut
  • 10 tbs dark sesame oil
  • 5 tbs sesame seeds, toasted
  • 2 freshly squeezed limes
  • Neutral oil for frying
  • Salt and pepper


Soak the dulse in cold water for 3-4 hours, changing the water a few times on the under way. Drain and pat the dulse dry on a tea towel.

Heat a small amount of oil in a wok or frying pan and toss the dulse in the oil over medium heat until it becomes crispy, approximately 3-4 minutes. Place the dulse on a tray covered with a paper towel and set aside.

Blanch the kale and beans in lightly salted water. Drain and refresh under cold running water. Leave the kale and beans to drain in a sieve. Stir together sesame oil, sesame seeds and lime juice and set aside.

Slice the brie and place the slices closely together on a flat dish. Mix kale, beans and the sesame dressing gently together in a bowl. Season with salt and pepper. 

Arrange the salad around the brie and top the brie with crispy dulse. Spoon over any excess dressing from the salad over the brie.