Buckwheat noodles, smoked cod liver, red onion and hazelnuts, the marriage is ideal.
- 100 g of buckwheat “soba” noodles
- 1 tin of smoked cod liver Phare d’Eckmühl
- 1 half red onion
- 2 tsp. to c lemon juice
- 4 hazelnuts
- 1 tablespoon of chopped parsley
- Salt and pepper
Cook the noodles as indicated on the packet, then drain and quickly rinse under a trickle of fresh water.
Add the cod liver with 2 tbsp. to tbsp. of oil from the tin, the lemon juice and the onion, finely sliced into rings.
Season with salt and pepper and mix gently.
Serve sprinkled with parsley and coarsely chopped hazelnuts.