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.