Dillisk (Creathnach)

Dillisk (Creathnach)

Toasted dried dillisk turns crisp and savory, a briny Irish seaweed snack in minutes.

Total 6 min Makes 4 servings Calories 35/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Dillisk, also called dulse or creathnach, is a red seaweed harvested along the Irish coast and traditionally sun-dried for snacking or cooking. Here it's lightly toasted in a dry skillet to intensify its salty, umami flavor and crisp up the fronds. Serve it as a simple coastal snack, crumbled over butter and potatoes, or alongside a pint.

Ingredients

  • 2 cups dried dillisk (dulse), rinsed of excess sand and torn into pieces
  • 1 tablespoon butter (optional, for pan-toasting)
  • 0 flaky sea salt, to taste

Method

  1. Rinse the dried dillisk briefly under cold water to remove any sand or grit, then pat dry with a clean towel.

  2. Tear the dillisk fronds into bite-sized pieces, discarding any tough stem bits.

  3. Heat a dry 9-inch skillet over medium heat for 1 minute. If using butter, add it now and let it melt.

  4. Add the dillisk to the skillet in a single layer and toast, tossing constantly, until the edges curl and turn crisp, 3 to 4 minutes.

  5. Transfer to a plate, sprinkle with a little flaky sea salt if desired, and let cool for a minute before serving; it will crisp further as it cools.

Rate this recipe

★ 4.0 (1)

Dillisk (Creathnach)

Dillisk, also called dulse or creathnach, is a red seaweed harvested along the Irish coast and traditionally sun-dried for snacking or cooking. Here it's lightly toasted in a dry skillet to intensify its salty, umami flavor and crisp up the fronds. Serve it as a simple coastal snack, crumbled over butter and potatoes, or alongside a pint.

6 min 4 servings 35 cal

Ingredients

  • 2 cups dried dillisk (dulse), rinsed of excess sand and torn into pieces
  • 1 tablespoon butter (optional, for pan-toasting)
  • 0 flaky sea salt, to taste

Method

  1. 1

    Rinse the dried dillisk briefly under cold water to remove any sand or grit, then pat dry with a clean towel.

  2. 2

    Tear the dillisk fronds into bite-sized pieces, discarding any tough stem bits.

  3. 3

    Heat a dry 9-inch skillet over medium heat for 1 minute. If using butter, add it now and let it melt.

  4. 4

    Add the dillisk to the skillet in a single layer and toast, tossing constantly, until the edges curl and turn crisp, 3 to 4 minutes.

  5. 5

    Transfer to a plate, sprinkle with a little flaky sea salt if desired, and let cool for a minute before serving; it will crisp further as it cools.