Cilantro Lime Crisp Smoked Cod Liver and Tomato Salad with Mango Vinaigrette

Method

1. Mix cilantro and lime juice into the mango vinaigrette.
2. In a large bowl, combine mixed greens, cherry tomatoes, and crumbled feta cheese.
3. Toss with mango vinaigrette until evenly coated.
4. Gently fold in smoked cod liver, being careful not to break it apart.
5. Sprinkle with chopped parsley and toasted almonds before serving.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.