Cool and Light Healthy Summer Lunch
Potato salad with smoked cod liver, parsley, and diced shallot. 1 tin of smoked cod liver, 2 medium/small potatoes cut into small bite-sized pieces and steamed until tender.
Dressing: the oil from the can of cod liver, salt, pepper, a splash of Maggi, a good glug of leftover vinegar (caper, jalapeño, dill pickle), the juice of 1/6 lime, a heaping teaspoon of Dijon mustard, and a good sprinkle of dill leaves, all whisked together and emulsified.
Serve warm or cool, as you like.
Cool and Light Healthy Summer Lunch
Potato salad with smoked cod liver, parsley, and diced shallot. 1 tin of smoked cod liver, 2 medium/small potatoes cut into small bite-sized pieces and steamed until tender.
Dressing: the oil from the can of cod liver, salt, pepper, a splash of Maggi, a good glug of leftover vinegar (caper, jalapeño, dill pickle), the juice of 1/6 lime, a heaping teaspoon of Dijon mustard, and a good sprinkle of dill leaves, all whisked together and emulsified.
Serve warm or cool, as you like.