This recipe is actually inspired one of the Weston A. Price Foundation’s recipes! It is a nutritional powerhouse. It’s very simple to make and tastes very good.
- 1 can cod liver
- 2 cans sardines
- 1 can kippers
- 1 stick softened cultured butter
- Half of medium size white onion
- Half lemon juice
- 2 tbsp mustard
- ½ tbsp of white pepper
- 1 tbsp dried dill
Blend everything, including oil and juice from cans, in a blender into creamy and smooth consistency. First it might seem too runny, but hardens in the fridge into nicely spreadable consistency, that’s why butter is important in this recipe.
Serve with sourdough crackers, with sourdough bread, use it as a dip for veggies, add a spoonful in the salad, instead of dressing or eat it straight from the jar with the spoon.
Cats and dogs love it too!
I would like to find out where to buy cod livers either fresh or tinned. So far in UK, I can’t see anywhere where I can buy them. This recipe if a great idea, well done. I plan to try it one day.
I don’t know about the UK, but in the US you can buy cod liver only through Amazon, Mercato or other online sources. It’s not available on store shelves anywhere here! I checked with King Oscar about this. Also, I have ordered both Icelandic and King Oscar cod liver from Amazon and both deliveries arrived damaged, with one of the 3 cans badly dented and leaking oil! This is because the packaging in both cases was flimsy & the cans are made of thin metal. Fortunately, aside from the messy oil that I had to wash off the 2 intact cans, the product was fine. So this is a chance you have to take when ordering this product online. I don’t think there is any way to assure proper insulated packaging,
Dogs should not eat onion. It’s toxic to them. But I will make this for myself!
Here, in Toronto, I first found cod livers in a Russian grocery store. I have since found that at least half of the ordinary chain grocery stores carry them too – usually near the sardines.
In the UK you can find Cod liver in a can at Sainsbury’s in world foods section.
So, this is meant to be done with raw onion? Would it also work by slightly frying the onion in the butter and then (after turning off the heat) blending in the other ingredients, or is it really meant to be raw onion?
Sandy Jo says
This calls for 2 Tablespoons mustard, is it dry mustard or prepared?