Laver and Cockle Paté

Laverbread is traditionally eaten in Wales with fried cockles, bacon, mushrooms and eggs as a hearty meal. Try this paté as a twist to tradition.

Category:  Starters & Salads  - 


For 0 people


  • 2 x 155 g jars Parsons pickled cockles120 g Parsons tinned laverbread120 g cottage cheese2 medium eggs2 cloves {mosgloss=garlic, crushed}

Laver and Cockle Paté Directions

  1. 1. Leaving out the egg, mix all the ingredients and liquidise.
  2. 2. Stir in the egg.
  3. 3. Pour into a non-stick ovenproof pan and place in a bain-marie of about 1 inch of boiling water.
  5. Cook in the oven for 40 minutes at gas mark 4 or 180 degrees C.

  6. Tip: Substitute the garlic with either 1tbs of Tia Maria or Brandy.