Sea Kelp and Egg Salad

Thoroughly rinse the dried sea kelp in a colander under running water (this will wash away all the sand).

Then take the kelp from the colander in small bunches, rinse each bunch under running water, and transfer it to a pot (this will help remove any small pebbles, since they don't wash out through the colander).

Cover the rinsed kelp with cold water and let it soak for 8–10 hours. Then drain the water, add fresh water, bring to a boil, and cook for 5–10 minutes from the moment it starts boiling.

Drain the kelp, place it on a cutting board, and cut it crosswise into pieces about 3–5 cm wide (this makes it easier to eat in a salad). The kelp is now ready to use in salads; it can also be braised, fried, marinated, and much more.

Now let's get back to making the salad. Hard-boil the eggs (cook for 10 minutes after the water comes to a boil). Cool them down by covering with cold water.

Peel the onion and slice it into half-rings, then cut the half-rings in half.

Sauté the onion in vegetable oil for 5–10 minutes, until it becomes translucent.

Add the kelp to the onion, season with salt and pepper, stir to combine, and cook for 5 minutes.

Peel the eggs and grate them on a coarse grater.

Place the kelp and onion mixture along with the eggs in a salad bowl and toss to combine.

Sea kelp and egg salad can be served warm or cold.