Smoky Paprika Accent Smoked Cod Liver and Tomato Salad with Mango Vinaigrette

Method

1. Sprinkle smoked paprika over the mixed greens.
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.