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I know. I hear you. Sasha. What meat? What cheese? But hear me out.
It is really more of a crudité platter. But. There is meat. In the future, I will figure out a cheese… ish… substitute. But for today.
Start with a dip. I like making cod liver pate. I never had cod liver until adulthood. My father used castor oil, improperly might I add, instead of cod liver oil. So I have no trauma regarding cod liver or cod liver oil.
This pate hits two goals on the AIP checklist. It is organ meat, which I found difficult to get into initially. And it is fish. Fish in general is an amazing source of long-chain omega-3 fatty acids, DHA and EPA, both of which have notable impact on inflammation.
The pate will keep in the fridge up to three days, which is the upper limit of the time on refrigerated, open cod liver. I store mine in a mason jar. And eat about half on day one and the rest on day three.
Next, get things to dip in this pate. I like to get broccoli, carrot sticks (do not get me started on baby carrots), sliced radishes, cauliflower, and plantain chips. And for more fun, grapes and olives. Red grapes and olives go together. You don’t have to believe me! Just… give it a try.
Anywhoodle. Here is the recipe. You should treat it as a guideline though. I use shallot, but I have also used celery. The garlic amount you can completely ignore. I feel icky telling you how to use garlic in your own home. Who do I think I am? That is so personal. This go round, I used lemon juice, but I’ve used citrus champagne vinegar. Once I used olive juice in addition to the splash of vinegar. And of course, there are so many flavors of vinegar. This recipe is so flexible, it might be double jointed.
Essentially, you do not have to do it this way. I hardly do it this way. It’s your belly. Fill it how you want.
Cod Liver Pate
Equipment
- blender or food processor
- tamper (optional)
- blender spatula (optional)
- jar for storage
Ingredients
- 1 shallot peeled and rough chop
- 1 tbsp minced garlic
- 2 cans cod liver 4 oz (oil drained)
- 2 cans smoked oysters 3 oz (oil drained)
- 1 tsp smoked sea salt (to taste)
- 1 tsp galangal powder can sub ginger (to taste)
- 1 splash lemon juice (to taste)
Instructions
- Add the rough chopped shallots and garlic to the blender.
- Add the cod liver and smoked oysters to the blender.
- Blend. Taste here to see what you want to add.
- Add smoked sea salt, galangal, and the splash of lemon juice.
- Blend again and use the tamper to ensure everything mixes well.
- Taste again to see if you want more of any element.
- Use the blender spatula to move the pate from the blender to storage jar.
- Close the jar and store in the fridge.
- Enjoy with raw veg and AIP compliant plantain chips. Eat within three days.