The market · Vegetables · Northern and Central Europe, France and the north-west
Dulse
A red seaweed from the north Atlantic, soft and leathery when dried, with a salty, savoury taste that turns smoky, almost bacon-like, when fried.
salty · savoury · smoky when fried
Goes with
Knowing it
- Where to buy
- Dried leaves or flakes from Irish, Breton and Atlantic Canadian producers, health food shops and online. Purple-red and supple, not brown and brittle.
- A little history
- Dried dulse has long been chewed as a salty snack in Ireland, Scotland and Atlantic Canada.
- Worth knowing
- Toast or pan-fry a few leaves in a dry pan until crisp. Soak for a minute in cold water to fold into bread, butter or a sauce for fish.
