Spanish · Lunch
Whipped Cod Spread
A Spanish tapas spread of desalted salt cod whipped with olive oil, garlic, and potato into a smooth pale mousse, seasoned with lemon and white pepper. Served cold on a board with grilled bread, olives, and piquillo peppers for scooping and spreading.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
446Calories
22.1gProtein
31.2gFat
23.4gCarbs
1.8gSugar
2.5gFiber
1205mgSodium
75mgChol
5.1gSat Fat
520mgPotassium
68mgCalcium
1.2mgIron
1.8mcgVitamin B12
8mgVitamin C
gluten-free
low-calorie
low-cholesterol
mediterranean
all-time-classics
gluten-free
dairy-free
Instructions
1
Prep
Rinse the salt cod under cold water, then submerge in fresh cold water in the fridge, changing the water two to three times over 12 hours until mildly salty.
2
Poach
Place the cod and cubed potato in a small saucepan, cover with cold water, and poach over medium heat for 12 minutes until the potato is fork-tender and fish flakes easily.
3
Blitz
Add the flaked fish, cooked potato, warm garlic oil, and warmed milk to a food processor and blitz for 1 minute until the mixture turns into a smooth pale mousse.
4
Finish
Stir the lemon juice and white pepper into the whipped cod with a spatula until evenly combined, tasting and adjusting salt if needed.
5
Chill
Cover the bowl and refrigerate for 20 minutes until firm enough to hold its shape when scooped.
6
Plate
Spoon the whipped cod onto a small board, drizzle with olive oil, and arrange the grilled ciabatta and green olives alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod
- 22 small potato, about 2.6 oz (75g)
- 1/2 cup120ml olive oil
- 4 cloves4 cloves garlic
- 4 tbsp60ml whole milk
- 2 tsp2 tsp lemon juice
- 1/4 tsp1/4 tsp white pepper
- 2 slice2 slice ciabatta, about 1 oz (28g)
- 88 olive-green, pitted, about 0.4 oz (12g)
