Sunflower roll with Wakame butter

Wash the wakame seaweed with water and dry it (by baking in a 110°C oven for 3 hours).

Warm the butter to room temp in a bowl (leave outside the fridge for one hour).

Whip the warm butter with a beater until it begins to change colour, then add the mascarpone and continue whipping until it reaches a light colour and firm, but not hard, texture.

Crush the dried wakame seaweed by hand until it becomes a coarse powder.

Add the crushed wakame into the whipped butter and mix until well combined.

Toast the sunflower roll in a toaster and serve with the wakame butter.