Chef's Recipes

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

  • 20 mins preparation plus soaking and chilling
  • Serves 6
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Shredded salt cod on a cucumber salad
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
  • To season: salt and black pepper
  • 1 cucumber, peeled and sliced


  • 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.