Sea Truffle Butter is Pepper dulse (Osmundea pinnatifida) mixed with Welsh Organic Salted butter and little bit of sea salt. A modern classic.

80g net weight.

PLEASE NOTE ALL FRESH FROZEN PRODUCTS CAN ONLY BE SHIPPED VIA OUR EXPRESS DELIVERY SERVICE AND EXPRESS DELIVERY CHARGES WILL APPLY

** FROZEN PRODUCT ** shipped frozen. Once defrosted store chilled in the fridge and use within 10 days

Ingredients: Butter, Pepper Dulse Seaweed

Allergens: Butter, Cannot guarantee crustacean and mollusc free.

Storage: *Supplied frozen*. Once defrosted store chilled for up to 10 days.

What is it?

Pepper dulse has been dubbed “the truffle of the sea”, it is a seaweed that grows at low tide. It is hand harvested from the shores of Pembrokeshire and then washed and cooked with Welsh Organic butter.

A little sea salt is added and then cooled in jars and sealed, to create one of the most flavoursome butters that you will ever try.

What does it taste like?

Pepper dulse seaweed has a mushroom/ truffle flavour with hints of pepper that is just simply extraordinary and very surprising as it is a seaweed. Hence the name “truffle of the sea”. Mixing the pepper dulse with the Welsh Salted butter creates a creamy rich truffle flavour which is quite simply seductive.

Nutritional Information

"Seaweed contains more vitamins and minerals than any land-based vegetable".

Pepper Dulse is rich in calcium as well as magnesium, minerals that are essential to the integrity of bone structure and strong, healthy teeth. Calcium forms a part of hydroxyapatite, the mineral complex that makes bones and teeth hard and maintains bone density.

Pepper dulse can also contain up to 8% protein and is high in fibre. Fibre is associated with lower risk of heart disease, stroke, type 2 diabetes, and bowel cancer.

How to use it?

For the first time you try it, simply spread it onto hot toast to really appreciate the flavour. It also works so, so well in a hot cheese toastie.

It pairs beautifully with pasta dishes, risotto recipes and melted on fresh hot gnocchi. A personal favourite of mine is to melt a tbsp of the butter in a large pan and slow caramelise onions, mushrooms and some diced garlic. Once caramelised add 100ml of thick double cream, a handful of freshly chopped parsley and grated parmesan and mix in some freshly cooked hot spaghetti pasta with a drizzle of olive oil and a sprinkle of seaweed sea salt.

It is a decadent butter and deserves to be used in a decadent way.

The back story to Sea Truffle Butter

Pepper Dulse was always favourite when I use too do seashore forage trips, the flavour was always an instant hit and a huge surprise to everyone. When freshly picked it brings that vibrant truffle pepper flavour, but it is tricky to store as it deteriorates quickly after harvest and does not freeze or dry well. Preserving it in butter seemed like a great choice and how the flavour transfers into the butter is incredible.

As a Welshman, laver seaweed is part of my DNA and for me will always be my favourite but that won’t stop me searching the world of seaweed for new flavours and textures. Sometimes you find a seaweed that simply stops you in your tracks. Pepper Dulse is one of those seaweeds and for me comes a very close second. It lives in the mid to low tide and tends to have little fronds between rock encrusted barnacles which makes harvesting it very tricky. A bit like picking gorse flowers or reluctant sloe berries. This means it doesn’t lend itself to being a “commercial” product. So, until now it has always remained a special at our multi award winning flag ship Cafe Môr - the first fishing boat, solar powered, seaweed kitchen in the world.

In my eyes this modern classic needs to be shared and though it doesn’t make any business sense, sometimes you just have to share something that is truly special. SeaTruffle Butter is now on sale online, hours were spent harvesting it, stocks are limited, we will very likely run out of it quickly and certainly won’t make any money on it, but I really hope you enjoy it.

Café Mor started life in 2010 at local farmers markets on my mums 1970s tablecloth and went on to win best street food in the UK twice and then one of 80 Lonely Planets must visit food trucks around the world and selected to cater for the athletes at the London Olympic games in 2012. Farmers markets turned to Glastonbury music festival then turned into the famous fishing boat where it has been anchored at Freshwater West beach for the past several years. It is now located at The Old Point House in Angle Bay, Pembrokeshire.

If you are ever in the area come and say hi!