18/02/2026
Took this to a party - it didn’t stand a chance.
🐟 Whipped Cod Liver Pâté with Dry Vermouth & Lemon
This is one of those quietly luxurious dishes that feels wildly indulgent, yet beautifully simple.
Silky cod liver, gently cooked aromatics, a splash of dry vermouth, lemon zest, and just enough butter and cream to turn it into something pale, airy, and utterly spoonable.
Rich but not heavy.
Savoury, briny, and elegant.
Very “just one more bite” energy.
I served this with a dollop of caviar in the centre and thin Melba toast - and yes, it was gone fast 👀✨
These sensational cod livers came from Pennisi Cuisine deli in Brisbane. Their selection overall is always fantastic, and this was one of those finds that makes you very glad you wandered the aisles slowly.
👉 I’ll be sharing a link to the health benefits in the comments because cod liver is outrageously nutritious and something I genuinely believe more of us should be eating.
🐟 Whipped Cod Liver Pâté with Dry Vermouth & Lemon
Ingredients
1 tin cod liver, well drained (reserve 1 tbsp oil only)
3 tbsp butter, very soft
1 tbsp very finely minced red onion
1 small garlic clove, very finely minced
2 tbsp finely grated tomato (straight from the freezer is perfect)
30 ml dry vermouth, divided
20 ml for cooking
10 ml to finish
1 - 2 tbsp very thick cream, room temperature (I always use Maleny Dairies cream - nothing compares 🤤)
1 tsp olive oil or reserved cod liver oil
1 small strip lemon zest (no white pith)
Salt and cracked black or white pepper
Pinch dried oregano (very light)
Method
1️⃣ Sweat gently
In a small pan over low heat, add the olive oil (or cod liver oil) and 1 tbsp butter.
Add the red onion and garlic and cook gently for 3 - 4 minutes until soft and translucent - no colour.
2️⃣ Build flavour
Add the grated tomato and a tiny pinch of oregano (if using).
Stir for 30 seconds, then pour in 20 ml vermouth and add the lemon zest strip.
Simmer 1-2 minutes, just until lightly reduced and fragrant.
3️⃣ Remove & cool
Take off the heat, remove and discard the lemon zest, and let cool for 3-5 minutes.
4️⃣ Whip
Transfer to a blender or food processor. Add:
cod liver
remaining 2 tbsp butter
1 tbsp cream
pepper to taste
remaining 10 ml vermouth
Blend 45-60 seconds until pale, airy, and glossy.
5️⃣ Adjust texture
For a lighter texture, add the second tablespoon of cream and blend again.
Taste for salt - add only if needed.
Texture goal
Pale and mousse-like
Holds soft peaks on a spoon
Spreads easily - never dense or oily
To serve
Thin sourdough toast or Melba toasts
Optional (but fabulous): a small spoon of caviar in the centre
