Monday, May 5, 2014

Welsh caviar: Laverbread

'Welsh caviar'

In the tin
Welsh caviar: that's what actor Richard Burton called the traditional delicacy from his country, laverbread, (bara lafwr or bara lawr in Welsh). The 'laver' seaweed from which it is made is these days mostly gathered off the coastal rocks of Pembrokeshire and Camarthenshire, washed and rinsed and then boiled for hours till it becomes a stiff dark green paste. It is then eaten either as is, spread on toast or crackers, or, more traditionally, rolled in oatmeal and fried.
Highly nutritious because of its high proportions of protein, iron and iodine, laverbread has a pleasant tangy flavour and goes well not only with seafood but meat as well--in Wales it is often served with bacon or lamb.
It's quite hard to find laverbread except in Wales, but last time we were there we brought some back, and the other day we served it as part of an entree, just spread on crackers and accompanying scallops. It was delicious--and quite a talking point!


  1. I bet it started off as poor folks' food, like oysters. Who woud gather seaweed if they had something fancier to eat? ;-)

  2. I think you are absolutely correct, Sue! Like snails to the French--a famine necessity becomes a highly prized delicacy!