Cod liver, beetroot and soft boiled egg bruschetta

The combination of cod liver, beetroot and soft boiled egg combine to make a delicious starter or light lunch.

  • Beginner
  • Serves 2
  • 20 minutes
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What you’ll need

  • 4 slices of sourdough bread
  • 3 eggs
  • 1/2 tin of Icelandic cod liver
  • 2 pickled beetroot
  • salt & pepper
  • Dill to serve

Let's Cook!

Cod liver, beetroot and soft boiled egg bruschetta
Step 1

Place eggs in gently boiling water and boil for 6 mins. Once time is up immediately place in ice water to stop them cooking further. Peel and cut into quarters.

Cod liver, beetroot and soft boiled egg bruschetta
Step 2

Toast the sourdough and spread the Cod liver generously over the toast

Cod liver, beetroot and soft boiled egg bruschetta
Step 3

Finely slice the beetroot using a mandolin or sharp knife and place onto the toast

Cod liver, beetroot and soft boiled egg bruschetta
Step 4

Add the egg quarters, a twist of salt and pepper and dill springs to finish

Wild Icelandic Cod Liver

Fish used in this recipe

Wild Icelandic Cod Liver

115g

From £3.80
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Wild Icelandic Cod Liver Case of 48 tins

Alternatively you can try

Wild Icelandic Cod Liver Case of 48 tins

£136.50
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