Sandwiches with Cod Liver and Dried Cranberries
Sandwiches • Japanese
Description
In this recipe, we aimed to find some new combinations for cod liver. The delicate texture of the liver pairs well with a light yogurt dressing, while the spicy sriracha sauce adds an invigorating kick. The crunchy lettuce prevents monotony, and celery adds a refreshing touch. We decided not to chop the eggs too finely: half eggs look more appetizing than if we turned them into a homogeneous spread with the liver. An unexpected ingredient is the dried cranberries, which provide a light tartness that balances the richness of the liver. In short, if you were looking for sandwiches with an interesting twist—here they are.
Ingredients
- Cod Liver 5 oz
- Celery stalk 1 piece
- Dried cranberries with sugar 0 oz
- Natural Yogurt 0 oz
- Sriracha to taste
- Iceberg Lettuce 0 oz
- Chicken Egg 2 pieces
- Meyer Lemon Juice to taste
- Sourdough Bread 4 pieces
- Parsley 1 sprig
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Place the eggs in boiling water, cook for 8 minutes, then cool them down, peel, and cut in half.
Step 3
Pour boiling water over the cranberries and let them steep for 10 minutes. Then chop them.
Step 4
Dice the celery into small cubes.
Step 5
Finely chop the parsley.
Step 6
Shred the iceberg lettuce into strips.
Step 7
Mash the cod liver with a fork and mix it with cranberries, celery, and parsley.
Step 8
Dress the shrimp with yogurt and lemon juice, salt and pepper to taste.
Step 9
Toast the pieces of bread on a dry skillet on one side until golden brown.
Step 10
On the soft side of the bread, place iceberg lettuce, and on every second slice, add the filling made from cod liver.
Step 11
Top with halved eggs.
Step 12
Combine the two slices of bread to make one sandwich and wrap it in parchment paper. Cut it in half.
Step 13
Serve the cod liver sandwich for breakfast.
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