Peel and remove the core of <quantity>1</quantity> garlic clove

Add <quantity>1<unit>cup</unit></quantity> of hydrated sugar kelp and the grated garlic clove to a blender

Add <quantity>4<unit>tsp</unit></quantity> of vegetable oil and <quantity>1<unit>tsp</unit></quantity> of water

Blend on high speed until smooth. Add a small amount of water, <quantity>1<unit>tsp</unit></quantity> at a time, if needed

Add salt to taste and <quantity>2<unit>tsp</unit></quantity> of vinegar. Mix well

The seaweed paste is ready

Transfer the Seaweed Paste to a piping bag

Peel <quantity>1</quantity> large garlic clove

Fry <quantity>4<unit>leaves</unit></quantity> of sugar kelp in <quantity>2<unit>cups</unit></quantity> of hot vegetable oil until the leaves change color

Grate <quantity>½</quantity> of the garlic clove into a blender cup. Add <quantity>½<unit>bunch</unit></quantity> of parsley

Carefully add the hot oil with the sugar kelp and blend until combined

Add <quantity>½<unit>bunch</unit></quantity> of spinach and blend until combined

Transfer to a bowl. The sugar kelp oil is ready

Add <quantity>1<unit>tbsp</unit></quantity> of fresh juniper berries and <quantity>½<unit>cup</unit></quantity> of salt to a mortar and pestle

Grind the ingrediets until well combined. The juniper salt is ready

Cover the bottom of the grill with charcoal. Light a very hot fire with all the coals burning and stoke the fire so that only embers remain

Remove the green part of <quantity>8</quantity> strawberries

Trim and halve <quantity>2</quantity> pointy cabbage

Season with the Juniper Salt and place on a hot grill, cut side down. Grill until toasted

Turn the cabbage and grill until brown

Brush with the Sugar Kelp Oil

Remove the cabbage from the grill and transfer to a plate

Place the strawberries directly into the embers. Cook for a few seconds until brownish and slightly wilted

Remove the strawberries from the embers

Place <quantity>4</quantity> sugar kelp leaves on the hot grill

Brush the seaweeds with the Sugar Kelp Oil and grill until the moisture is released and the seaweed becomes opaque

Remove the sugar kelp from the grill and transfer to a plate

Slice the strawberries

Halve and remove the core of the grilled cabbage

Make a base with the Seaweed Paste, add the Grilled Cabbage and add a few more drops of the paste

Season with the Juniper Salt and add the sliced strawberries and the grilled sugar kelp

Place <quantity>2<unit>sprigs</unit></quantity> of juniper greens and torch to burn. Enclose the dish in a cloche or bowl to smoke for 30s

Release the smoke and remove the charred sprigs. The grilled cabbage, seaweed and ember baked strawberries is ready

Let your guests drop their jaws with this smoked dish. Enjoy!