Mash cooked potatoes with butter to taste. Butter a dish and layer with equal amounts of potatoes and laverbread (topping with potato). Heat in oven until the potato is brown on top.
Laverbread
Laverbread,
sometimes called the Welsh caviar - nothing to do with bread or even
fish eggs - is a seaweed, washed and rewashed till it's sand-free,
then boiled for ten hours until it resembles a pulpy mass, after
which it's chopped into little pieces and canned. It's a bit like
salty spinach cooked in a kettle of fish. It is not eaten plain.
Originally harvested on the Gower Peninsula of Wales, it now comes
from other areas of the British Isles and is processed on the Gower.
Recipe submitted by Barbara Ballard
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