📝 About This Recipe
Often referred to as the 'foie gras of the sea,' this cold-smoked cod liver is a masterclass in delicate textures and deep, oceanic umami. By gently curing the livers in a citrus-infused salt brine before subjecting them to a long, cool kiss of alderwood smoke, we transform a humble ingredient into a buttery, spreadable delicacy. This traditional Scandinavian preparation preserves the liver's natural richness while adding a sophisticated layer of campfire aroma that is truly unforgettable.
🥗 Ingredients
The Cure
- 500 grams Fresh Cod Livers (cleaned, membranes removed, and kept very cold)
- 50 grams Kosher Salt (non-iodized is essential)
- 25 grams Granulated Sugar
- 1 tablespoon Lemon Zest (finely grated)
- 1 teaspoon White Peppercorns (toasted and cracked)
- 1 teaspoon Dried Dill
Smoking Components
- 2 cups Alderwood Chips (or birch for authentic Nordic flavor)
- 4 cups Ice Cubes (to maintain cold smoke temperatures)
For Serving
- 1 loaf Rye Bread (thinly sliced and toasted)
- 1/2 piece Red Onion (shaved into paper-thin rings)
- 2 tablespoons Capers (drained and patted dry)
- 1 bunch Fresh Chives (finely snipped)
- 1/2 cup Crème Fraîche (for garnish)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
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1
Begin by inspecting the cod livers. Gently remove any visible dark veins or connective tissue using a sharp paring knife, being careful not to break the delicate lobes.
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2
In a small bowl, whisk together the kosher salt, sugar, lemon zest, cracked white peppercorns, and dried dill to create your curing mix.
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3
Lay the livers in a single layer in a non-reactive glass or ceramic dish. Sprinkle the cure evenly over both sides of the livers.
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4
Cover the dish tightly with plastic wrap and refrigerate for exactly 45 minutes. This 'quick cure' seasons the liver without drawing out too much moisture, preserving its creamy texture.
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5
After 45 minutes, remove the livers and rinse them thoroughly under very cold running water to remove excess salt. Pat them completely dry with paper towels.
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6
Place the dried livers on a wire cooling rack set over a baking sheet. Return them to the refrigerator, uncovered, for 2 hours. This develops a 'pellicle'—a slightly tacky surface that helps the smoke adhere.
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7
Prepare your cold smoker. If using a charcoal smoker, light only 2-3 briquettes. If using a smoke generator (like a smoke tube), fill it with alderwood pellets.
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8
Crucially, place a large tray of ice directly beneath where the fish will sit. The internal temperature of the smoker must stay below 80°F (27°C) to ensure the liver remains raw and buttery rather than cooked.
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9
Place the rack of livers into the smoker. Close the lid and smoke for 3 to 4 hours, monitoring the ice and replacing it if it melts completely.
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10
The livers are done when they have taken on a beautiful pale golden-amber hue and a pronounced smoky aroma.
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11
Remove from the smoker and transfer to a clean container. For the best flavor, cover and refrigerate for at least 4 hours before serving to allow the smoke compounds to mellow and penetrate the fat.
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12
To serve, slice the chilled livers gently and arrange on toasted rye bread with a dollop of crème fraîche and the prepared garnishes.
💡 Chef's Tips
Use the freshest cod liver possible; if fresh isn't available, look for high-quality frozen-at-sea options. Never let the smoker temperature exceed 90°F, or the liver will begin to render its precious oil and lose its structure. Alderwood is the traditional choice for its sweet, mild profile, but applewood is a fantastic fruit-forward substitute. If you find the smoke flavor too intense immediately after smoking, let the livers rest in the fridge for 24 hours; the flavor rounds out beautifully over time. Avoid over-salting during the cure, as the liver is very porous and absorbs salt much faster than muscle meat.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Aquavit or a dry Riesling to cut through the richness. Serve alongside pickled cucumbers or quick-pickled radishes for a bright, acidic contrast. Spread on warm blinis with a spoonful of trout roe for an ultra-luxurious appetizer. Accompany with a side of hot, boiled fingerling potatoes tossed in butter and fresh dill. For a modern twist, serve with a swipe of green apple purée and a sprinkle of toasted hazelnuts.