Partially drain the bacalao liver, reserving some of the oil from the can.

Place the bacalao liver in a blender and add the cream cheese, lemon juice, and a small amount of the reserved oil.

Blend until you obtain a light, smooth, and creamy mousse.

Season with black pepper to taste.

Finish with chopped fresh chives, lemon zest, and a few flakes of smoked salt.

Chef’s Suggestions
Serve with potato chips or crispy corn toasts and garnish with fresh tomato wedges.