About this recipe:Laver is a fine seaweed collected for consumption along the Welsh coastline. Welsh laverbread or "bara lawr" has nothing to do with bread and is rather like a purée and is most commonly enjoyed with shellfish or on hot buttered toast.
600g fresh laver seaweed
3 tablespoons olive oil
1 to 2 teaspoons fresh lemon juice
salt and pepper, to taste
4 slices bread
butter, to taste
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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Wash the seaweed and rinse in clean water several times. Over a low heat, or in a slow cooker, simmer the seaweed for 6 hours until it turns into a dark pulp.
Combine the laverbread, olive oil, lemon juice and seasoning and stir through. Toast the bread then butter to taste. Spoon the laverbread onto the hot toast and serve immediately.
You can buy tinned laverbread if you are short on time; it works just as well in this recipe but may not be as flavourful.
Being from west somerset Porlock Laver Bread is not only Welsh it's English too we make and eat it here have done so for hundreds of years. please change the title to Laver Bread.. We also have Samphire too - 16 Jan 2017