Lentil and cod liver salad

Servings : 4
Prep time : 10 minutes
Cook time : 5 minutes

Ingredients :

• 4 fresh eggs
• 2 tins of lentils
• 1 tin of carrots
• 3 tins of smoked cod liver
• 3 tablespoons of olive oil
• 3 tablespoons of cider vinegar
• 1 tablespoon
• of finely chopped parsley
• Salt and pepper

Preparation : 

1. Cook the eggs for 5 minutes in salted boiling water. Immediately put into cold water and peel them.
2. Drain off and rinse the vegetables, and slice the carrots.
3. Open the tins of cod liver and gently remove the pieces, keeping the oil to one side.
4. Whisk together the vinegar, the olive oil and the cod liver oil. Season with salt and pepper.
5. Mix the vinaigrette into the vegetables.
6. Share into 4 bowls adding a few pieces of cod liver and the soft-boiled eggs.
7. Sprinkle with the finely chopped parsley.

Recipe taken from the book Boat cooking - Solar Éditions