Cod liver potato salad with tomatoes and a Greek-inspired vinaigrette

Chop the olives (optional) and mince the garlic and shallots.

Beat together red wine vinegar, mustard, anchovy paste, salt and pepper; pour in extra virgin olive oil in a thin stream to emulsify.

Add the garlic and shallots, optionally oregano, and a drizzle of lemon juice.

Optional: score an X in each tomato, drop into boiling water for no more than a minute, dunk in ice water, remove the stems and peel.

Peel the cooked Yukon gold potatoes.

Slice the tomatoes and potatoes the same way and arrange around the plate or a large shallow dish; season with salt and pepper.

Mix the cod liver with some chopped potato, optionally with chives, and set on top.

Dress generously with the vinaigrette.