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Shredded salt cod on a cucumber salad

Australian Gourmet Traveller Creole/Caribbean recipe by shredded salt cod on a cucumber salad by Babette de Rozieres
Shredded salt cod on a cucumber salad

Shredded salt cod on a cucumber salad

Akiko Ida and Pierre Javelle
6
20M

This recipe is from the cookbook Creole (Phaidon) by Babette de Rozières.

Ingredients

Method

Main

1.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.
2. 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.
3.Prepare a vinaigrette by mixing remaining garlic, oil, lime juice and vinegar, and season to taste with salt and pepper.
4. Pour vinaigrette over cucumber. Arrange on a plate. Top with cod. Garnish with herbs and, if desired, serve with a green salad.

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.

Notes

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