Connoisseurs appreciate this specialty! The places of origin are the clear waters of Iceland which stand for the high quality of this product.



Liver in Oil and Own Juice


Extraordinary fine recipes by
Chef de Cuisine Uwe Messner

As Chef de Partie, Souschef and Chef de Cuisine in exclusive star restaurants,
Uwe Messner enriched young and old with extraordinary creations. In cooperation
with Larsen Fine Danish Seafood he created a convoncingly selection of uncomplicate
and fine dishes. All refined with our products.

Mixed Salad with Cod Liver and Dill Cream


2 LARSEN Cod Liver
1 Bunch of radishes
2 Spring onions
1 Cumin
1 Apple
1 Avocado (almost ripe)
1 Bunch of dill

For the dressing:
½ Lemon
1 Sardine filet
1 T Mustard
½ T Sugar
5 T Olive oil
Salt, pepper

For decoration:
100 g Heavy sour cream or crème fraîche
1 T Chopped dill
Salt, Pepper

Level of difficulty: Easy
Preparation time: approximately 35 min.



For the dressing, mix all ingredients, add the chopped sardine fillet and season to taste.Drain, dice the cod liver and set it aside. Clean and dice rad-ishes, cumin and spring onions. Pluck the dill from the stems and chop fine. Quarter, core and dice the apple. Add all chop-ped ingredients to the marinade and mix briefly.

Finally, cut the avocado in half, remove the pit, peel and dice. Fold diced cod liver and diced avocado into the salad and season to taste. Serve in small glasses.

For decoration, mix the remaining ingredients. Place 1 T sour cream and dill on each serving and decorate with a sprig of dill.