Mash cooked potatoes with butter to taste. Butter a dish and layer with equal amounts of potatoes and laverbread (topping with potato). Heat in oven until the potato is brown on top.

Laverbread, sometimes called the Welsh caviar - nothing to do with bread or even fish eggs - is a seaweed, washed and rewashed till it's sand-free, then boiled for ten hours until it resembles a pulpy mass, after which it's chopped into little pieces and canned. It's a bit like salty spinach cooked in a kettle of fish. It is not eaten plain. Originally harvested on the Gower Peninsula of Wales, it now comes from other areas of the British Isles and is processed on the Gower.

Recipe submitted by Barbara Ballard

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