Toasted bread bruschetta topped with cod liver, pickled vegetables, candied lemon, and spinach sprouts.

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.

Toast a slice of bread in a knob of butter in a skillet.

Let the vegetables drain on paper towels.

Cut beautiful julienne strips of lemon and wash the spinach.

To finish, place the cod liver on the bread, along with a few vegetables, lemon, and some beautiful spinach leaves.