A Taste of Britain: Welsh Laver Bread

Laver is a type of seaweed (= sea plant) which can be eaten and which is collected especially on Scottish and Japanese coasts. Laver bread is a favourite Welsh dish usually esten at breakfast. The laver is cut up and boiled and then fried in butter. Although it is called "bread" it is more liquid than solid and feels slippery. Laver bread is used in many recipes as a basic ingredient, and it can also be substituted for spinach in many dishes.
Laver seaweed has been harvested in the British Isles for centuries and is most closely associated with South Wales and the town of Glamorgan. It is similar to nori, used for sushi in Japan. Laver provides vitamins A, B, C, E, K, thiamin and pantothenic acid. It also contains the minerals phosphorus, potassium, iron, iodine, copper, manganese and zinc. It is low-calorie, at about 10 calories per ounce, contains no sugar or cholesterol, and is about 7 percent protein.
Laver bread is used for breakfast egg dishes and quiches and also makes delicious sauces to accompany hors d'oevres and canapes. It accompanies meat and seafood dishes in many different recipes. Dried laver can be used to replace spinach in many recipes--reconstitute it by soaking in cold water for an hour or so.