This cod liver and roe pate grilled cheese is a delicious way to consume high quality, nutrient-dense foods in your diet. I specifically design recipes to make them as tasty to kids and picky eaters as possible. While on the surface this recipe looks to be time consuming, it’s quite the opposite.
In an effort to get my family to consume healthy foods, I designed this recipe as a palatable way of getting some cod liver and roe in their diets.
This recipe is inspired by an author called Dr. Weston A Price, a dentist who wrote the book Nutrition and Physical Degeneration. You can find the website to his foundation here. As a disclaimer, I am not affiliated with them.
If you want to learn more about cod liver, check out this video by YouTuber Frank Tufano.
This very creamy and savory soft cheese is ideal for making grilled cheese sandwiches!
For this recipe, we’ll be using 8oz of Camembert cheese in the rind. For beginners, this soft cheese might be difficult to extract from the rind. The cheese and the rind stick to each other like glue, so you have to freeze for 30 minutes, then cut off with a knife. With some practice, this task will become easy for you to complete.
This WikiHow article is where I learned this technique. In this article, the instructions are for how to remove the rind from Brie cheese, but it works the same way for Camembert. When cutting off the rind, use as straight of a knife as possible.
For this recipe, I used regular whole wheat bread, but there are other things you can do to make this sandwich healthier. For example, a freshly-baked organic sourdough heritage-grain bread would be ideal, but any one of those qualities would improve the quality of your grilled cheese sandwich.
Cod Liver & Roe Pate Grilled Cheese
- 8 oz Camembert
- 4 slices bread
- 120 g canned cod liver and roe pate
- 1 tbsp butter
- Freeze your Camembert 30 minutes prior to using.
- After the allotted time, cut the rind off your Camembert using a knife.
- Preheat skillet on medium heat.
- Add butter to skillet and spread with spatula.
- Put 8 oz of Camembert on one side, and 60 g of pate of the other.
- Combine bread slices, then put on skillet.
- Cook for about 2-3 minutes on each side, then flip.
- Serve hot.