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Laver & Cockle Oatcakes with Dulse Hollandaise & Bacon - by Chef Jonathan Morrell

Prep Time:

10 Minutes

Cook Time:

30 Minutes


4 Servings



About the Recipe

I'm thrilled to share the first ever recipe on SuperSeaweed: chef _______________________'s Laver Oatcakes with Dulse Hollandaise Sauce!

This recipe tastes equally delicious when made vegetarian - just supplement the cockles for chestnuts (or remove them entirely) and skip the bacon!

Jon is the head chef at the exclusive Really Wild Emporium in St Davids Wales.
___________________________ has officially been recognised as one of the top 100 restaurants in the UK. Their seasonal foraged foods menu regularly features seaweed from the local coastlines.

The Really Wild Emporium is also a tremendous advocate for seaweed, hosting regular seaweed foraging courses and have recently co-organised the 1st Wales Festival of Seaweed, in partnership with local seaweed & shellfish farm:

A huge thank you to Jon for sharing his recipe!

So without further ado, here's how to make Laver Oatcakes with Dulse Hollandaise Sauce...


For Laver Oatcakes

  • 250g laverbread seaweed

  • 200g jumbo oats - pulse blitzed 

  • 25g lemon juice 

  • 50g cockles or sweet chestnuts, crumbled (optional)

For Dulse Hollandaise sauce

  • 2 egg yolks 

  • 200g butter, melted

  • lemon juice  

  • tabasco 

  • fresh/dried dulse seaweed 

For crispy bacon (optional)

  • 200g bacon/pancetta, diced 

  • maple syrup 


Step 1 (optional)

Fry bacon/pancetta till crispy, finish with maple and reserve.

Step 2

Mix laverbread, oats, lemon juice, salt & pepper and cockles/sweet chestnuts to form lavercakes mix.

Step 3

Shape into small, flat burger sizes and fry on both sides till golden brown (and delicious!) in your favourite oil or bacon fat. 

Step 4

Meanwhile make the hollandaise… set up a bain-marie (metal bowl over saucepan of gently simmering water).

Step 5

Whisk together the egg yolks, lemon juice, tabasco, salt & (white/szechuan) pepper in a cold bowl to start then over heat until fluffy but careful not to over-cook and scramble.

Step 6

Slowly pour in the melted (clarified) butter whilst whisking to emulsify. Add some of the separated buttermilk if becoming too thick to prevent splitting. Keep warm. 

Step 7

Fry some chopped fresh dulse in butter, and add to the hollandaise sauce to finish.

Step 8

Plate the lavercake, spoon over the hollandaise, top with the maple-bacon, and garnish with pickled sliced wild garlic stems, rock samphire or fresh herbs. Enjoy!

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