Whipped salt cod crostini

Whipped salt cod crostini

From
Posh Toast
Makes
12 crostini
Prep
30 mins

Salting and drying fish adds great depth to the flavour and whipping it up, as here, makes it light and fresh.

Ingredients

Quantity Ingredient
250g salt cod
3 garlic cloves, 2 lightly bashed, 1 halved
few thyme sprigs
1 bay leaf
6 black peppercorns
2 strips lemon zest
500ml whole milk
125g potatoes, peeled and diced
4 tablespoons extra virgin olive oil
12 slices rustic baguette
handful micro leaf garlic chives

Method

  1. Start the day before: rinse the salt cod well then place in a bowl and cover with cold water. Chill for 24 hours, changing the water every so often.
  2. Drain the cod and place in a saucepan. Add the 2 bashed garlic cloves, thyme, bay leaf, peppercorns and lemon zest to the pan, then pour over the milk. The cod should be completely submerged. Pop on the heat, bring to a simmer and let it cook for 5 minutes. Turn off the heat and set aside for a further 5 minutes. Lift the cod out of the milk and set aside. Place the pan back on the heat and add the potatoes. Bring to the boil and simmer for 8 minutes, or until tender. Set a sieve over a bowl and drain the potatoes, reserving the cooking liquid. Set aside the garlic but discard all the other aromatics.
  3. Put the potatoes in a food processor. Peel off the skin from the cod and remove any bones, then flake the flesh into the food processor. Squeeze the garlic out of its skin, add this too and whizz everything to a paste. Pour in the olive oil and up to 2 tbsp of the milk then whizz until smooth – it should be a soft, spreadable consistency.
  4. Toast the bread, then rub lightly with the cut side of the halved garlic whilst still warm. Leave to cool and spread generously with the whipped salt cod. Top with some micro garlic chives before serving.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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