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Soba noodles with smoked cod liver

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.

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