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How to make it

  • Boil eggs, let cool
  • peel and dice eggs and cucumber
  • chop scallions
  • drain the cod liver, reserving about 2 tbs of oil
  • chop the liver and toss in with the remaining ingredients
  • chop herbs and toss in
  • season with salt and ground black pepper to taste
  • add 1-2 tbsp of lemon juice
  • don't mash it, just toss lightly
  • chill salad for an hour or so
  • serve on a leaf of crisp lettuce with toasted bread
  • optionally, cut the top off the tomatoes and scoop them out
  • sprinkle some salt inside the tomatoes and let them sit for a few minutes
  • spoon salad into cored tomatoes, using them as cups

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