dulse seaweed

Use this dried red seaweed for its savoury taste in pastas or risottos, or its ability to point up and enhance the flavours of other ingredients, particularly with seafood.

Shop Cooks' Ingredients Dulse Seaweed

Soak to return it to its softer state (similar to when it was harvested), then mix with butter and lemon juice to spread over fish.
Sauté in butter until crisp, then sprinkle over scrambled eggs.
Top cauliflower cheese with it, then bake in the oven.
Stir into a seafood risotto, add to a paella, or fold through a mix for fish cakes.
Scatter over savoury popcorn.
Make a DLT: layer between slices of white bloomer, lettuce and mayonnaise.
Add to enhance a seafood stock made using fried prawn shells and heads, fennel and vermouth.
Enjoy straight from the packet as a chewy, jerky-style snack.
Soak, squeeze out excess moisture, then chop to add to a cheese scone dough.

Prawn & dulse linguine

The savoury depth of dulse brings an extra dimension to this simple supper.

Cook 500ml dried linguine in a pot of salted water, as per the pack instructions. Drain (reserving a cup of the cooking water), return to the pan, toss in extra-virgin olive oil, cover and set aside. Soak some dulse in water for a couple of minutes, until soft.
Add some olive oil to a frying pan on a medium heat. Add some garlic, chopped red chilli and a spoonful of capers and fry till the garlic is soft (taking care it doesn’t burn). Toss in the drained dulse and some raw king prawns and cook till they start to turn pink, then remove from the heat and toss into the pasta.
Season well, add the juice of 1 lemon and stir thoroughly to combine (adding a little cooking water if you need to loosen it). Add a couple of handfuls of rocket leaves, stir one last time, then serve in bowls.

With its natural red colour and smoky flavour, dulse seaweed is often nicknamed ‘the bacon of the ocean’.

DULSE SEAWEED

Use this dried red seaweed for its savoury taste in pastas or risottos, or its ability to point up and enhance the flavours of other ingredients, particularly with seafood.

Shop Cooks' Ingredients Dulse Seaweed

what does dulse seaweed taste like?

It has a salty, smoky, umami-rich taste, with a fresh minerality and a hint of the ocean.

tips, tricks & hacks

Soak to return it to its softer state (similar to when it was harvested), then mix with butter and lemon juice to spread over fish.
Sauté in butter until crisp, then sprinkle over scrambled eggs.
Top cauliflower cheese with it, then bake in the oven.
Stir into a seafood risotto, add to a paella, or fold through a mix for fish cakes.
Scatter over savoury popcorn.
Make a DLT: layer between slices of white bloomer, lettuce and mayonnaise.
Add to enhance a seafood stock made using fried prawn shells and heads, fennel and vermouth.
Enjoy straight from the packet as a chewy, jerky-style snack.
Soak, squeeze out excess moisture, then chop to add to a cheese scone dough.

easy meal idea

Prawn & dulse linguine

The savoury depth of dulse brings an extra dimension to this simple supper.

Cook 500ml dried linguine in a pot of salted water, as per the pack instructions. Drain (reserving a cup of the cooking water), return to the pan, toss in extra-virgin olive oil, cover and set aside. Soak some dulse in water for a couple of minutes, until soft.
Add some olive oil to a frying pan on a medium heat. Add some garlic, chopped red chilli and a spoonful of capers and fry till the garlic is soft (taking care it doesn’t burn). Toss in the drained dulse and some raw king prawns and cook till they start to turn pink, then remove from the heat and toss into the pasta.
Season well, add the juice of 1 lemon and stir thoroughly to combine (adding a little cooking water if you need to loosen it). Add a couple of handfuls of rocket leaves, stir one last time, then serve in bowls.