How to cook
Soak the slices of bread in water for 15 minutes, then squeeze them well from the liquid.
Pour the contents of the canned liver, the white part of the spring onion and half of the lemon juice into the blender jug. Blend them, until a creamy texture is obtained.
Add the bread and blend again for a few seconds.
Pour olive oil, depending on the capacity of your appliance, if there is a hole through it, pour the fat in a thin stream, while it blends on slow speed. Pour the remaining lemon juice in the same way.
Season the pate with black pepper and salt, if necessary. If you use smoked cod liver, it is usually salted, so in this case do not add extra.
You can serve it straight away in a creamy form or pour it into containers and leave them to set in the refrigerator.
This fish pate is uniquely fragrant and delicious and can take a place of honor at your table on special occasions. Just like all recipes with cod fish.
Enjoy this cod liver pate!