Seaweed - DULSE - Söl

In Icelandic, dulse is known as Söl.

Throughout the centuries Icelanders ate dulse with butter, added it to soups, mixed it with barley for breadmaking and traded it for meat,
fish and other food. Today dulse is used to enhance soups, sauces and casseroles. Dulse can also be enjoyed as a healthy snack right  from the package, cut down as topping for salad, fish and meat dishes or toasted until crispy for use on sandwiches, popcorn, pasta or pizza.