Name: Shredded salt cod on a cucumber salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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

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

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

Ingredients

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

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

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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