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Shredded salt cod on a cucumber salad

You'll need

600 gm salt cod (see note) 1 sprig of flat-leaf parsley, chopped, plus additional for garnish 2 cloves of garlic, chopped 3 green onions, chopped 3 chives, snipped, plus additional for garnish 2 golden shallots, thinly sliced 4 Scotch bonnet (see note) or habanero chillies, chopped, or to taste ½ onion, thinly sliced 3 tbsp sunflower oil 2 limes, juice only 2 tbsp white wine vinegar To season: salt and black pepper 1 cucumber, peeled and sliced


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Prepare a vinaigrette by mixing remaining garlic, oil, lime juice and vinegar, and season to taste with salt and pepper.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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