Process: Transfer the cod livers and 2 teaspoons of own oil to a small shallow dish or a food processor. Add 1 tablespoon of lemon juice. Blend into a smooth consistency using an immersion blender or a food processor. Add more cod liver oil as needed to achieve the desired consistency.
Chill: Transfer to the refrigerator and chill for 20 minutes for flavors to meld and the texture to firm up.
Serve: Toast some bread in a skillet or a toaster until slightly browned. Spread the pate and garnish with fresh parsley.
Notes
Note: Nutrition facts do not include bread or crackers for serving. Storage: Store cod liver pate in an airtight container and in the fridge for up to 3 days. It will become firm, and you may see oil solidify on the top. That is normal. Let stand at room temperature for 30 minutes, stir, and enjoy.Helpful tips:
Cut oil with lemon - The lemon lightens the texture and adds a touch of bright acidity to balance the richness. Add to taste, but don't overdo it as it will also change the consistency.
Adjust consistency slowly - Start with a little oil and increase as needed, careful not to overprocess. Don't blend to a smooth consistency because it won't emulsify completely. You just want it combined well.
Chill properly afterward - For best results, Chill the cod liver pâté for at least 20-30 minutes. This allows the flavors to meld together and the texture to firm up.
Stir before serving - Due to the natural oils in cod livers, you may notice some oil pooling on the surface of the pâté, especially after refrigeration. To prevent this, simply give the pâté a quick stir before serving to redistribute the oils and ensure a uniform texture throughout.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.