600 gmsalt cod (see note)1sprig of flat-leaf parsley, chopped, plus additional for garnish2cloves of garlic, chopped3green onions, chopped3chives, snipped, plus additional for garnish2golden shallots, thinly sliced4Scotch bonnet (see note) or habanero chillies, chopped, or to taste ½onion, thinly sliced3 tbspsunflower oil2limes, juice only2 tbspwhite wine vinegarTo season:salt and black pepper1cucumber, peeled and sliced
Immerse the salt cod in hot water and let soak for 5 minutes to rehydrate. Drain and repeat three times (see note). Drain the fish and set aside to cool on paper towels.
Remove skin and bones from fish and shred flesh with fingers. Place in a large bowl. Add parsley, 1 clove of garlic and green onion, chives, shallot, chilli and onion. Mix well. Stir in 2 tbsp of oil, juice of 1 lime and 1 tbsp of white wine vinegar. Refrigerate for 1 hour.
Prepare a vinaigrette by mixing remaining garlic, oil, lime juice and vinegar, and season to taste with salt and pepper.
Pour vinaigrette over cucumber. Arrange on a plate. Top with cod. Garnish with herbs and, if desired, serve with a green salad.
Note Salt cod is available from European delicatessens. Soak it for longer depending on saltiness. Scotch bonnet chilli is an extremely hot, small lantern-shaped chilli.