Cod Liver Sandwiches with Dried Cranberries
2 servings
25 minutes
In this recipe, we tried to find several new combinations for cod liver. The delicate texture of the liver gets along with a light yogurt dressing, the peppery sriracha sauce invigorates the plot, the crunchy salad prevents monotony , and the celery adds freshness. We decided not to mince words with the eggs: when cut, the halves of the eggs look more appetizing than if we had turned them with the liver into a homogeneous spread. An unexpected addition is dried cranberries, which set off the fatty liver with a slight sourness. In short, if you wanted sandwiches with an interesting plot, these are in front of you.
1
Prepare all the ingredients.
2
Place the eggs in boiling water, boil for 8 minutes, then cool, peel and cut in half.
- Chicken egg: 2 pieces
3
Pour boiling water over the cranberries and let them sit for 10 minutes. Then chop them.
- Dried cranberries: 25 g
4
Chop the celery into small cubes.
- Celery stalk: 1 piece
5
Chop the parsley finely.
- Parsley: 1 sprig
6
Cut the iceberg into strips.
- Iceberg lettuce: 60 g
7
Mash the cod liver with a fork and mix it with cranberries, celery, and parsley.
- Cod liver: 140 g
- Dried cranberries: 25 g
- Celery stalk: 1 piece
- Parsley: 1 sprig
8
Mix sriracha with yogurt and lemon juice, season with salt and pepper to taste.
- Sriracha: to taste
- Greek yoghurt: 50 g
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
9
Toast the pieces of bread on a dry skillet on one side until golden brown.
- Sandwich (toast) bread: 4 pieces
10
Place iceberg lettuce on the soft side of the bread, and on every second slice, add a filling of cod liver.
- Iceberg lettuce: 60 g
- Cod liver: 140 g
11
Place the egg halves on top.
- Chicken egg: 2 pieces
12
Combine two pieces of bread into one sandwich and wrap it in parchment. Cut in half.
13
Serve the cod liver sandwich for breakfast.
