🐟 Carnivore Cod Liver Salad

🧾 Ingredients:

• 1 can cod liver in its own oil (about 4–5 oz / 120–140g)

• 2 hard-boiled eggs

• 1–2 tbsp cod liver oil from the can (don’t waste that gold!)

• Optional: 1–2 slices of crispy bacon or diced beef fat (for crunch)

• Salt to taste (if needed — cod liver is usually salty)

Optional “borderline carnivore” adds:

• 1 tsp Dijon mustard

• Dash of lemon juice or apple cider vinegar (if you tolerate low-carb acids)

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🥣 Instructions:

1. Drain the cod liver gently, reserving the oil.

2. Chop the hard-boiled eggs and optionally mash them slightly with a fork.

3. In a bowl, combine cod liver, eggs, and 1–2 tbsp of the reserved oil.

4. Mix well until chunky but cohesive. (If you prefer smooth, mash it more thoroughly.)

5. Top with crispy bacon bits or beef cracklings for added texture (optional).

6. Taste and season with salt if needed.

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🍽️ Serving Suggestions:

• Eat it chilled or room temp, straight from the bowl.

• Serve on top of carnivore bread (like soul bread or pork rind crackers).

• Use as a filling for cooked egg “wraps” (thin omelets or egg crepes).

• Pair with bone broth for a deeply nourishing meal.

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Let me know if you’d like a more gourmet version (e.g., whipped with raw egg yolk or beef marrow) or a 100% dairy-free or egg-free version!