Looking for a protein rich salad that’s both filling and delicious? This carnivore cod liver salad is exactly what you need.
It combines the rich taste of cod liver with soft boiled eggs and cheese, creating a perfect meal for anyone following a carnivore diet.
I love how simple this recipe is to make, using just a few basic ingredients that you can easily find in any grocery store.
The cod liver adds a smooth, rich taste that goes perfectly with the creamy eggs and melted cheese.
What makes this recipe special is how the ingredients work together. The soft-boiled eggs create a creamy base, while the cod liver adds a rich flavor that isn’t too strong.
The cheese and butter make everything come together into a satisfying meal that will keep you full for hours.
This salad is perfect for meal prep too. You can make it ahead of time and keep it in the fridge, where the flavors will actually get better as they mix together. It’s a great option for lunch or dinner.
👍 Why You’ll Love This Recipe
Rich in Nutrients: Cod liver is packed with vitamins A and D, plus omega 3 fatty acids. While many carnivore recipes focus just on muscle meat, this salad gives you important nutrients that are hard to find in regular meat.
Quick Preparation: This recipe takes less than 30 minutes to make. You don’t need any special cooking skills or equipment – just basic kitchen tools that everyone has.
Perfect for Meal Prep: Make this salad once, and you’ll have a ready to eat meal for several days. It actually tastes better after sitting in the fridge for a while, as the flavors blend together.
Zero Carb Guarantee: Unlike many “keto” salads that might hide unexpected carbs, this recipe is 100% carnivore friendly.
✨ Recipe Ingredients
For this cod liver salad recipe you will need:
- 3 Eggs (medium)
- 1 can Cod Liver (without oil, drain well) – I recommend this one (amazon)
- 2.1 oz (60g) Grated Cheese (Gouda or Cheddar)
- 0.5 oz (15g) Butter (softened)
- Black Pepper ( to taste)
- Garlic Powder (to taste, optional)
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👨🍳 How To Make
Follow this recipe and make the best carnivore canned cod liver salad!
Step 1
Soft boil the eggs: Place them in boiling water for 5-6 minutes. We want the yolks still slightly runny. Immediately transfer to cold water, then peel.
Step 2
Use a fork to break up and smash the soft boiled eggs into small pieces.
Step 3
Mix in the cod liver (don’t add any of the oil, only the liver itself!) , grated cheese, softened butter, black pepper, and garlic powder (if using).
Step 4
Heat the mixture in the microwave for 15-20 seconds, just until warm.
Step 5
Continue smashing and stirring everything together thoroughly until well combined.
Step 6
Transfer to a serving dish and refrigerate for 1 hour to allow the flavors to develop and the texture to firm up. That’s it! Serve and enjoy.
💡Tips
1. Watch The Eggs
The perfect soft boiled eggs make a huge difference in this recipe. Start with cold eggs straight from the fridge and add them to already boiling water – don’t add them to cold water and bring to boil.
Time them exactly: 5 minutes for very runny yolks, 6 minutes for slightly firmer but still creamy yolks.
The moment they’re done, put them in ice cold water to stop the cooking process. If you let them sit in hot water even for an extra minute, the yolks will become too firm and you won’t get that creamy texture that makes this salad special.
2. Drain The Liver
Don’t just quickly drain the cod liver – take your time with this step. Place the cod liver in a fine mesh strainer and let it drain for at least 5 minutes.
Then, use a paper towel to gently pat it dry. Any extra oil from the can will make your salad too runny and prevent it from setting properly in the fridge.
3. Cooling Time
The one hour refrigeration time isn’t just a suggestion – it’s necessary for the right texture. During this time, the butter and cheese firm up, helping everything hold together. Even better, let it chill for 2-3 hours if you can.
Place plastic wrap directly on the surface of the salad before refrigerating to prevent a skin from forming on top.
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if you liked my cod liver salad recipe, make sure to check out these recipes as well:
Frequently Asked Questions
How fine should I grate the cheese
Use the medium-sized holes on your cheese grater – not the finest ones and not the largest.
If the cheese is grated too finely, it can clump together and won’t distribute evenly. If it’s too coarsely grated, it won’t melt properly during the warming step.
Can I freeze this salad?
No, this salad doesn’t freeze well. The texture would become grainy and watery when thawed.
The eggs would become rubbery, and the cheese would separate. Instead of freezing, make smaller batches that you can eat within 3-4 days.
Carnivore Canned Cod Liver Salad
Print RecipeIngredients
- 3 Eggs medium
- 1 can Cod Liver (without oil, drain well) – I recommend this one (amazon)
- 2.1 oz Grated Cheese (Gouda or Cheddar) 60g
- 0.5 oz Butter (softened) 15g
- Black Pepper to taste
- Garlic Powder to taste, optional
Instructions
- Soft boil the eggs: Place them in boiling water for 5-6 minutes. We want the yolks still slightly runny. Immediately transfer to cold water, then peel.
- Use a fork to break up and smash the soft boiled eggs into small pieces.
- Mix in the cod liver (don’t add any of the oil, only the liver itself!) , grated cheese, softened butter, black pepper, and garlic powder (if using).
- Heat the mixture in the microwave for 15-20 seconds, just until warm.
- Continue smashing and stirring everything together thoroughly until well combined.
- Transfer to a serving dish and refrigerate for 1 hour to allow the flavors to develop and the texture to firm up. That’s it! Serve and enjoy.
Love it !
Canned cod liver on Amazon. Anyone bought?
I ordered the Ican Icelandic Wild Cod Liver on Amazon. First-time buyer of the cod liver. I like it. I had just spread it on hard bread and sturdy chips. Looking forward to trying the recipe here with eggs.
Try “fish society” if you’re in u.k. i just got 48 cans, which worked out at £2,39 each. Merry munching!
Canned cod liver is delicous. Just make sure to use the left over oil in salads etc..
Great !!!
Hi! Can’t wait to try this 🙂 What kind of cheese do you use?
I use regular yellow cheese. You can try cheddar if you like it.
This is similar to polish recipes online.
Curious if the oil from the can could be used with fresh eggs to make a mayonnaise (then add in the cod livers) for a whipped spread(?)
Pickled veg on the side..
*Just would have to find alternative to the instinct of putting it on toast.. Lol.
You can use the oil to make mayonnaise, but from my experience- it oxidizes quickly (and once that happens- the taste is HORRIBLE). So, you have to use it right away…
What is “regular yellow cheese”? Very subjective!
I love cod livers “as is” but I will try this recipe for a change.
Edammer Cheese and similar cheeses
Looks delicious. Isn’t that too much fat for 1 person in one serving?
Also the cholesterol is through the roof.
This salad is high in fat, sure. But who said fat and cholesterol are unhealthy? 🙂
Healthy fats and cholesterol are good for you.
Was wanting to make a smaller recipe with 1 egg at a time. Can you freeze the smoked cod liver to use later, once the can is opened?
Interesting question… I don’t know for sure, but I think the texture won’t change much.
Hi!
What is the size of one can of cod liver in your recipe?
Also I wonder, can one keep the remaining salad in the fridge for a day or two, or it has to be eaten on the same day?
4 oz. Yes, you can keep it in the fridge for a day.
I’m lucky to be along the Pacific Coast and know of a fish monger who works with fishers who fish environmentally. When they catch cod they reserve the livers for people like me! Otherwise its thrown out (silly fools!)
Fresh cod liver, if you can get it, is divine. Nothing like beef or chicken livers, and certainly not like taking cod liver oil from a bottle which is nasty.
I like your recipe and what I do with my raw liver is poach it in a lot of butter for 4-5 minutes along with minced medicinal grade garlic (a good source is Allcins Ranch in Idaho) I don’t trust the sourcing of “garlic powder” as its likely from China. Then I cool it and add the rest.
I sometimes add 1/2 teaspoon of prepared horseradish for fun.
I make my own mayo from duck or goose eggs and a spoonful of home made lacto fermented mayo adds to the divine-ness! I ferment in 100% glass jars from Probiotic Jar.com
When I’m forced to buy canned cod livers I buy the smoked kind. It doesn’t taste very smokey, but it’s absolutely better than the unsmoked canned which someone described is tasting like cat food, which it kind of does.
Sometimes I put a cod liver pate or your salad (pate is basically your recipe in creamed in a blender) on cucumber or radish slices, but I’m mostly off plants. If I’m in a naughty mood I slather it on gluten free bread from Etalia Foods.com.
I have a can of King Oscar Norwegian cod liver. it says on the can – Must be consumed immediately after opening.
comments please.
what brand of cod liver do you buy? the can of King Oscar Cod Liver in its Own Oil that I have is 6.67oz / 190g