Nutrition Facts
4 servings
4
Toasted bread bruschetta topped with cod liver, pickled vegetables, candied lemon, and spinach sprouts.
You will love this toasted sourdough bruschetta with cod liver, pickled vegetables, preserved lemon, and spinach sprouts.
Ingredients
2 Cod liver with a hint of sea salt
2 Carrot
1 Red onion
2 White radish
2 Salt-preserved lemon
1 spinach
20 Butter
Directions
1
Make the pickles by immersing the sliced vegetables in a mixture of 1 part sugar, 2 parts vinegar, and 3 parts water. Set aside for several days.
2
Toast a slice of bread in a knob of butter in a skillet.
3
Let the vegetables drain on paper towels.
4
Cut beautiful julienne strips of lemon and wash the spinach.
5
To finish, place the cod liver on the bread, along with a few vegetables, lemon, and some beautiful spinach leaves.
Ingredients
Ingredients
2 Cod liver with a hint of sea salt
2 Carrot
1 Red onion
2 White radish
2 Salt-preserved lemon
1 spinach
20 Butter
Directions
Directions
1
Make the pickles by immersing the sliced vegetables in a mixture of 1 part sugar, 2 parts vinegar, and 3 parts water. Set aside for several days.
2
Toast a slice of bread in a knob of butter in a skillet.
3
Let the vegetables drain on paper towels.
4
Cut beautiful julienne strips of lemon and wash the spinach.
5
To finish, place the cod liver on the bread, along with a few vegetables, lemon, and some beautiful spinach leaves.
Notes
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