How to Enhance Leftovers with Edible Seaweed

mini quiches with seaweed

Less waste, more taste!

Reducing waste is an important of our ethos. That's why we donate our waste seaweed to local Community Gardens and the Royal Botanic Gardens Edinburgh for compost. 

Adding a generous shake of Mara flakes can create a new taste experience in familiar food, turning leftovers into deliciously re-imagined dishes. Try these four ideas from our friends and let us know what you think in the comments.


Rory MacPhee, Mara Seaweed Manager and all-round seaweed fanatic

Meaty mini quiches with Smoked Dulse

“Take leftover ham or other meat scraps and mix with a beaten egg, mild cheese and Smoked Dulse. Push pre-made pastry circles into cupcake tins, pour a little mixture into each one and bake for 10-15 minutes. Enjoy warm - they’re even better topped with hot sauce or chutney.”


Caroline Rye, The Urban Fishwife

Smoked salmon & Shony scrambled eggs

“Whisk together four large organic eggs and 1-2 tablespoons of any leftover dairy such as creme fraiche, milk or sour cream. Scramble slowly over a low heat until the eggs are nearly cooked, then stir in a handful of roughly chopped smoked salmon trimmings. Add salt, pepper and a generous pinch of Shony. Serve over slices of buttered toast, rolls or other bread ends, with extra seaweed to garnish.”


Xa Milne, Mara co-founder, culinary advisor and author of The Seaweed Cookbook

Chicken and Kombu soul food soup

“Make a stock from a chicken carcass and combine it with onion, 2-4 tsp Kombu, ginger, mushrooms, garlic, celery and carrot for a healing broth. At the last minute, put in a handful of rice noodles for extra comfort, and top with a sprinkle of Furikake.”

Chicken soup with Mara Seaweed Furikake

Meredith Whitely, Food at Heart

Ultimate roasties with Dulse

Top tip: this works with leftover mash too. Just skip the boiling, roll the mash into balls and season!

“Chop the potatoes into bite-sized bits, with or without skin. Add a good glug of oil to a roasting tin and put it into a pre-heated oven (160C). Add the potatoes to boiling water, then reduce to a simmer for a few minutes. Drain the potatoes and give them a good shake in the saucepan to rough up the edges. Add a sprinkle of Dulse flakes, freshly ground pepper and Himalayan pink salt. Shake again, then carefully drop into the roasting pan. Roast for 30-40 minutes, shaking once or twice to get them crispy on the outside, but soft and fluffy in the middle.”


More ideas for cooking with seaweed

We often get asked ‘how do I use Mara Seaweed?’ This is just one way. You can also explore our blogs on cooking seaweed with fish and meat, check out our tips on using seaweed like familiar herbs and spices, or browse our recipes.


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