Cod Liver On Toast

Jump to Recipe Print Recipe

Who loves canned cod liver? I do!! Silky, creamy, and oh-so decadent. It's very good straight out of the tin, and equally tasty piled on warm toast with a sprinkle of sea salt and fresh lemon. Here's how to make Cod Liver On Toast ^_^

I love canned cod liver but don't eat it too often...it feels like it should be a special treat. It tastes like a cross between foie gras and monkfish liver. Decadent, velvety, and silky. I love it ^_^

There's several different brands available, and I'm gradually trying them all. The brand pictured in this post is called Minnow (I ordered it from the Rancho Gordo website). I haven't found a store that stocks this particular brand in Hawaii. Will update this post as I try different brands!

The best (in my opinion, heheh) way to enjoy cod liver is straight out of the tin. I eat it with a pair of chopsticks and sprinkle a little sea salt on top of each bite. SO GOOD. I can devour the whole tin a few minutes.

But sometimes I want to make it nice, or more civilized than standing at the kitchen counter with chopsticks and sea salt in hand. And that's when I have cod liver on toast. Here's how ^_^

Ingredients

Here's what you'll need:

Canned cod liver
Good bread
Lemon
Soft herbs (like chives, cilantro, dill, etc)
Sea salt

Instructions

Let's get assembling!

First, toast the bread! I like it dark and toasty. I put it in the toaster oven, 400F for 3-4 minutes.

While the bread is toasting, open the can of cod liver and set aside. Slice 1-2 lemon wedges. Wash a few soft herbs, then dry and cut them.*

*I used cilantro because that's what I had at home, but chives are my first choice for this toast. You can also use a mix of soft, fresh herbs, whatever you have on hand (no need to buy a new herbs just for this). You can also skip the herbs.

Once the bread is done toasting, put it on a plate. Gently top the toast with as many pieces of cod liver as you like. Sometimes I use the entire can on one piece of toast. Cod liver is delicate and can break easily, so be gentle! I use fork and chopsticks to move the cod liver from can to bread.

Cod liver is packed in oil, so you can bring some of that oil with you as well (no need to try drain it).

Then top with some of the herbs and a sprinkle of sea salt. Squeeze lemon all over the top and eat right away! Super onolicious ^_^

FAQ / Tips

Flexible recipe!

Main thing to keep in mind is that this is very flexible recipe. It's not even so much a recipe, more like a guide for how to assemble cod liver toast.

You can use more/less bread, more/less cod liver. Skip the herbs or add even more herbs, etc. As long as you have the basic ingredients, you can proportion them as you please!

Butter!

To make this even more tasty, you can butter (I like to use salted butter) the warm, toasted bread before adding the cod liver on top. It makes a rich toast even more decadent and flavorful.

Good bread is important!

Yes, that is true. You can use any bread, as long as it is good bread. I used the pumpernickel loaf from Breadshop for this post, but I also like this with the "family bread" from Epi-Ya (or any quality milk bread).