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a pan with Welsh laverbread and cockles cooked with bacon

Welsh Laverbread and Cockles

Bring the coast to your kitchen with this quick and delicious breakfast Welsh Laverbread and Cockles with bacon. Perfect on thick toast or as a light snack.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine British, Welsh
Servings 2 people
Calories 277.6 kcal

Ingredients
  

  • 1 large onion finely chopped
  • 1 tbsp oil for frying
  • 4 rashers of bacon chopped
  • 100 g cooked cockles
  • 120 g laverbread
  • 1 lemon juice only
  • black pepper to taste

Instructions
 

  • Finely chop the onion and bacon. Ensure the cockles are cooked and ready to use.
  • Heat the oil in a frying pan over medium heat. Add the chopped onions and cook until they are softened and translucent, about 5-7 minutes.
  • Add the chopped bacon to the pan with the onions. Cook until the bacon is crisp, stirring occasionally.
  • Stir in the cooked cockles and laverbread, mixing well to combine all the ingredients.
  • Season with freshly ground black pepper and add the lemon juice. Stir well to incorporate the flavors.
  • Serve the laverbread and cockles warm as a side dish or on its own. Enjoy!

Notes

Recipe Notes:

  1. Precooking Cockles: To cook cockles, rinse well under cold water to remove sand. In a pot over medium-high heat, melt butter and sauté garlic and parsley. Add cockles, cover, and steam for 3-5 minutes until they open. Serve promptly.
  2. Storing: Refrigerate leftovers in an airtight container; reheat thoroughly before consuming.
  3. Serving: Serve laverbread and cockles atop a salad of lettuce, cucumber, and tomatoes, mixed with laverbread. Add flaked smoked salmon or haddock, grated cheese, breadcrumbs, and serve with crusty bread or new potatoes.
  4. Onion: Finely chopped for frying in oil.
  5. Bacon: Use bacon or alternative options:
    • Spinach and Tomatoes: Add fresh spinach leaves and halved cherry tomatoes.
    • Garlic and Herbs: Include minced garlic and fresh parsley.
    • Mushrooms and Thyme: Use sliced mushrooms and fresh thyme.
  6. Cockles: Use pre-cooked cockles (refer to tips or recipe notes).
  7. Laverbread: Traditional Welsh seaweed paste.
  8. Kale/Spinach: Finely chopped and cooked as alternatives to laverbread.
  9. Samphire: Known for its salty, crunchy texture from Welsh coastlines.
  10. Other Welsh Alternatives: Include sea lettuce, sea spinach, sea beet, and dulse.
  11. Other Options: Experiment with nori sheets and wakame.
  12. Lemon: Juice of 1 lemon.
  13. Black Pepper: To taste
Keyword Bacon, Cockles, Laverbread