Shred: Peel the hard-boiled eggs and shred on a fine shredded, reserving one yolk for the top. Transfer the shredded egg to a medium-sized bowl.
Chop: Remove the cod livers from the tins onto a cutting board, avoiding as much of the oil as possible. Finely chop the livers, green onions, and dill and transfer to the eggs.
Stir: With a large spoon, stir to combine all the ingredients. Do a taste test for salt and moisture. Adjust salt and the cod liver oil if necessary to add moisture to the salad.
Serve: Transfer the salad to a serving bowl and shred the egg yolk over the top. Garnish with fresh herbs and serve.
Nutrition Information
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