Brandade is a wonderfully more-ish dish that makes for a great starter. For a more informal affair, serve it in a large bowl in the middle of the table or smear it on crostini for finger food. It keeps well so can be made well ahead of time. You'll need to begin this recipe a day ahead to soak the fish.
- 760 gm salt cod, cut into 5cm pieces and soaked in 3 changes of cold water overnight
- 600 gm Desiree potatoes, scrubbed
- 20 gm unsalted butter
- 150 ml milk
- To serve: thinly sliced radish, finely chopped chives and toasted bread
- Juice and finely grated rind of 2 oranges
- 1 tbsp lemon juice
- ½ tsp potato flour
- Pinch of caster sugar
- 1Combine salt cod in a saucepan with enough fresh cold water to cover generously and bring to the boil over high heat. Reduce heat to medium and simmer until cod flakes easily (40-45 minutes). Drain, cool, then coarsely flake cod (discard skin and bones) and set aside.
- 2Place potatoes in a large saucepan, cover generously with cold water and bring to the boil over high heat. Reduce heat to medium and simmer until tender when pierced with a skewer (15-20 minutes). Drain, cool slightly, then peel and mash until smooth.
- 3Transfer potato to an electric mixer, beat on low speed until smooth (2-3 minutes), add cod and beat to combine, then season to taste and refrigerate until required.
- 4For citrus dressing, combine all ingredients in a small saucepan, then stir continuously over low heat until lightly thickened (1-2 minutes). Season to taste and refrigerate until required.
- 5Serve brandade spread on toasts with citrus dressing and radish.