Dulse has traditional backgrounds in Europe, especially Scottish and Irish cooking. It is considered a ‘strong’ flavoured sea vegetable, compared to others. Organic dulse can be bought either whole or as flakes, which are quite easy to sprinkle into different dishes.
Some old Scottish cook books praise dulse to the extent that it is eaten by itself, toasted or pan fried. It may have a strong flavour but it doesn’t seem to have the thickness that some sea vegetables have, this is why it is commonly sold as flakes.
Dulse sold as flakes does not need to be soaked and can be added straight to any meal (where a salty flavour would complement, like mashed potatoes). Whole dulse is better soaked, drained of water, and sliced before adding to your dish.
