Fangst Torske Lever Norway Recipe

Prepare livers

Rinse each cod liver gently under cold running water to remove blood and any membrane. Pat dry thoroughly with paper towels. Leave whole or, if very large, halve lengthwise so thickness is roughly uniform (about 2–3 cm).

Make cure

In a bowl combine the sea salt, brown sugar, and crushed black peppercorns. Mix well so sugar and salt are distributed evenly.

Cure livers

In a non-reactive container (glass, plastic or stainless) spread a thin layer of the dry cure. Lay the livers in a single layer skin-side down, sprinkle remaining cure over top so each piece is evenly coated. Add bay leaves and sprigs of dill between pieces. Cover and refrigerate for 6–10 hours (6 hours for mild cure, up to 10 hours for firmer, saltier cure).

Rinse and rest

After curing, remove livers and rinse briefly under cold water to remove excess salt. If they taste too salty, you may soak them in cold water for 15–30 minutes, changing water once. Pat dry very thoroughly with paper towels and refrigerate on a rack for 30–60 minutes to form a tacky surface (this helps smoke adhere).

Prepare smoker

Set up a cold-smoking environment where the smoking chamber stays below 25°C (77°F). If using an electric or dedicated cold smoker, follow manufacturer instructions. For a DIY setup, use a kettle or barrel smoker with a separate firebox or smoke source so heat does not reach the livers. Soak the beech wood chips in water for 30 minutes, then drain.

Arrange livers for smoking

Brush or rub a thin film of neutral oil on the smoker rack to prevent sticking. Place cured, dried livers skin-side down on the rack with space between pieces for airflow.

Smoke the livers

Ignite a small amount of beech wood chips or use a cold smoke generator or smoking tube placed outside the main chamber to feed cool smoke. Maintain a steady flow of cool smoke (temperature under 25°C / 77°F). Smoke for 6–12 hours depending on desired intensity: 6–8 hours for delicate smoke, 10–12 hours for pronounced smoke flavor. Monitor temperature and add smoke source as needed. Aim for thin, even smoke exposure rather than heavy hot smoke.

Rest after smoking

When smoking is complete, remove livers and let them rest in the refrigerator on a rack, uncovered or loosely covered, for 12–24 hours to allow flavors to mellow and texture to firm. This also helps the smoky aroma to integrate.

Final preparation

Before serving, bring smoked livers briefly to cool-chilled temperature (remove from fridge 10–15 minutes ahead). Slice or flake the liver as desired. Serve on buttered rye bread or crispbread with thinly sliced red onion and a squeeze of lemon. Fresh dill can be added as garnish.

Storage

Store smoked cured cod livers in an airtight container refrigerated. Consume within 5–7 days. For longer storage, vacuum-seal and freeze for up to 2 months; thaw gently in the refrigerator before serving.