🖨️ Print post
This dish may be enjoyed as a simple superfood breakfast. If you are avoiding grains, eat the cod liver salad without bread or add it to greens. Cod liver is one of the most nutritious foods. It is high in vitamins A, D, K, E. The taste is buttery and delicate. The cost, considered the nutritional value, is very inexpensive. It’s important to buy high quality, in own oil and juices. Recommended brands included in the recipe links!
Ingredients
- 1 can wild cod liver (4.3 oz can or so). Another option
- 2 boiled eggs (organic, pasture raised)
- About 1 oz red onion
- Dill and white pepper goes well with it too.
- Salt if needed
Instructions
- Smash eggs and liver with fork, it’s ok to leave it a bit chunky texture.
- Chop red onion very finely, mix everything.
- Adjust the taste.
- Serve on slice of toasted bread (I made sourdough buckwheat bread) with arugula (or not).
Editors note!
Another option for wild cod liver is the Officer Smoked Cod Liver brand, which has Marine Stewardship Council certification. It is sold on Amazon and Yummy Bazaar.
Just made it! It’s wonderful!
Thank you for your recipe!
what does cod liver oil taste like?
Cod liver is amazing! I’m so glad my daughter was friends with a Russian guy who introduced us to it years ago. I’ve so far only had it on toast. The link referred to in the article is the one I usually buy.
Mild and pleasant.
I added can of oysters and fresh cucumber, very yummy combination too.
And super nutritious!
Just bought the livers. Will try this – thank you!
I loved it! I found that I can eat cod livers straight out the can! Beef livers are not easy to eat, even when cooked with garlic and onions, and chicken livers, I have to take time to make liver pate. This is my new go to. Thank you so much for this recipe!
I am wondering about canned liver. Since it has to be heated for a long time at high temperatures, how intact nutrients are in it?
Nice recipe. Tasted great!
I just ordered the wild cod and will be making this as soon as it arrives
Thank you
I bought canned cod livers a while back and they are delicious. but canning requires high temperatures and Cod liver oil is very fragile. I’m a bit concerned since canned cod livers come suspended in likely damaged cod liver oil. Any thoughts?