Ingredients:
Preparation method:
Cut the cucumber in half lengthwise and use a spoon to remove the soft seeds. Slice a quarter of the flesh into strips.
Make a marinade by mixing the white wine vinegar, salt, and ginger syrup. Place the cucumber strips in the marinade for one hour.
Slice the baguette. Heat some olive oil in a frying pan and toast the slices of bread.
Mash the cod liver with a fork. Add a splash of olive oil, white pepper, and chives, and stir a few times.
Spread the cod liver onto the toasted bread slices.
Top with the marinated cucumber and pickled vegetables, and garnish with some red onion.