This recipe is from the cookbook Creole (Phaidon) by Babette de Rozières.
- 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
- 1 cucumber, peeled and sliced
- 1Immerse 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.
- 2Remove 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.
- 3Prepare a vinaigrette by mixing remaining garlic, oil, lime juice and vinegar, and season to taste with salt and pepper.
- 4Pour 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.