Cod liver paté on toast

I've briefly mentioned cod liver on Nami-Nami previously - here and here, but it deserves a new post :) There are almost no blog posts on the topic - a in cache) and a mention of foie de morue by Clotilde back in 2004 (!). I always keep a can of cod liver chunks in oil in the larder, as it's a great stand-by to have when you have unexpected friends. Or when you simply need a lunch in a hurry.

I got the recipe from my mum, but it's the same universal recipe used in pretty much every cod-liver-loving family in Estonia (or Russia, for that matter, as Rosie's post reveals). I love it on toast, but you can also serve it to fill vol-au-vents or top small crostini.

Cod Liver Paté
(Klassikaline tursamaksasalat)



190 g can cod liver chunks in oil (look for it in Russian markets)
1-2 eggs, boiled, peeled and finely chopped
a small (shallot) onion, finely chopped
salt and freshly ground black pepper

Drain the cod liver, then place in a small bowl and mash with a fork. Add the egg and onion, season with salt and pepper. (You can add some mayonnaise, if you want a smoother paté, but it's not really necessary).
Garnish with fresh herbs (dill, parsley and chives are especially fine here) and serve.
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