Cod Liver Potato Salad

Prepare to be blown away by this vibrant and nutritious Cod Liver Salad with juicy tomatoes and potatoes! This healthy appetizer is packed with essential nutrients. Cod liver, known for its richness in vitamin A & D, as well as omega-3 fatty acids, takes center stage in this dish. The succulent tomatoes and tender potatoes complement the delicate flavors of the cod liver perfectly, creating a harmonious blend of textures and tastes. Stay tuned as I walk you through the process of creating this wholesome and delicious salad that is as good for your taste buds as it is for your health.

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Dressing

Whisk together vinegar, mustard, anchovy paste. Pour olive oil in thin stream, give a good emulsion. Add olives, garlic and shallots. Season with salt and pepper to taste. Add a dash of oregano if desired. This dressing can be made in advanced. Refrigerate for up to a week.

Prep

Cut a light X on the bottom of each tomato, boil them briefly, and dunk them in ice water. Remove stems and peel; set aside. Place potatoes in a saucepan, add a dash of salt, and cover with water. Bring to a boil and cook for about 25 minutes or until fork tender. Drain and let cool for 10 min prior to peel. Drain cod liver and save oil. Use some for the salad and save leftover cod liver oil for later use.

Plating

Slice out tomatoes and potatoes. Save some potatoes and dice out, and mix with cod liver. Cod liver can also be added on top of the salad as is. Sprinkle over some chopped chives if desired. Arrange tomato and potato slices on plates, and season with salt and pepper. Top with the cod liver mixture and season generously with the dressing. Garnish with fresh herbs. Enjoy!

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