Cooking seaweed from Bretagne, recipes seaweed, nori, wakame, lettuce, dulse, seaweed tartare

Dulse is a red seaweed with a iodine taste and a hint of hazelnut flavour. Crunchy when fresh and out of the sea, it will become very soft and smooth after light cooking. Nice raw in salads, it will suit sauces soups and vinaigrettes. Wrap around goats cheese and slightly steamed or mixed in a seafood pie, Dulse will enhance many of your dishes.