Pâtés & Spreads · SKU 484
Smoked Cod Liver in Own Oil 120 g
Smoked cod liver in its own oil with a rich texture and pronounced smoky flavour. · 120 g
Atmospheric imagery is illustrative and may not depict the exact product.01 — THE WORLD
Northern Waters
Fish has traditionally held an important place in the cooking of Northern Europe’s coasts. It is smoked, salted and marinated, then served with potatoes, dark bread, root vegetables and seasonal produce. Dill, mustard, horseradish, pickles and tangy cultured dairy bring freshness to the meal and balance richer fish flavours. This is cooking built on good ingredients, straightforward recipes and a simple table.
02 — THIS PRODUCT IN THE WORLD
Cod liver and smoke.
Cod liver has a rich flavour and texture, while smoking adds a pronounced smoky, savoury note. Tangy and sharp accompaniments help balance these flavours.
When to enjoy.
A simple lunch
Smoked or salted fish, boiled potatoes and fresh dill — sometimes that is all lunch needs.
The weekend table
Set out fish, eggs, beetroot, pickled vegetables and bread. Everyone can choose what they like and assemble a plate to suit their own taste.
A light supper
Add toasted bread or potatoes and a fresh salad to the fish. Pickles, mustard or horseradish work particularly well with richer flavours.
04 — HOW TO ENJOY
How to enjoy.
Serve in small pieces on toasted sourdough rye with horseradish and pickled red onion.
Atmospheric imagery is illustrative and may not depict the exact product.More from this World
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