Salt Cod Salad
Ingredients
- 600 gSalted cod (desalted and flaked)
- 800 gPotato (boiled and sliced)
- 3 pcEgg (hard-boiled and quartered)
- 1 pcOnion (thinly sliced)
- 2 pcGarlic (minced)
- 150 mlExtra virgin olive oil
- 3 tbspRed wine vinegar
- 1 pcFlat-leaf parsley (chopped)
- 100 gBlack olive (whole)
- 1 pinchBlack pepper ground
Method
Flaky salt cod pieces mixed with tender potatoes soaked in extra virgin olive oil. The vinegar's acidity and raw onion's bite sharpen the dish.
- 1
Place unpeeled potatoes in cold salted water. Bring to a boil. Add eggs after 10 minutes. Potatoes are ready when a knife slides in like butter. Cool, peel, and slice into thick rounds.
- 2
Submerge desalted cod in simmering water. Turn off heat as soon as it returns to a boil. Poach for 10 minutes. The flesh should separate into large, shiny white flakes. Drain and flake, removing any bones.
- 3
Slice the onion very thinly until translucent. Mince the garlic and flat-leaf parsley. Herbs must be fresh and release a sharp aroma.
- 4
In a dish, combine warm potatoes and cod. Drizzle generously with olive oil and vinegar. Potatoes should soak up the fat. Add onions, garlic, parsley, and olives. Garnish with egg quarters.
Frequently asked questions
How do you get this dish right?
- Mix the potatoes while they are still warm; they will soak up the olive oil instead of letting it sit at the bottom of the dish.
- Do not boil the cod for too long or it will become rubbery. Poaching off the heat is the secret.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Take it out 30 minutes before serving so the oil becomes fluid again.
