Italian · Lunch
Whipped Salt Cod Dip
Salt cod is soaked to remove excess salinity, then poached and whipped with olive oil, garlic, and warm milk into a pale, spreadable mousse in the style of baccala mantecato. Finished with lemon and black pepper, it is served cool alongside grilled bread for scooping.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
480Calories
30gProtein
33.8gFat
15.2gCarbs
4.2gSugar
0.8gFiber
2950mgSodium
98mgChol
5.8gSat Fat
575mgPotassium
135mgCalcium
1.9mgIron
2.4mcgVitamin B12
6.4mgVitamin C
low-carb
gluten-free-adaptable
mediterranean
hidden-gems
Instructions
1
Prep
Soak salt cod in cold water for 12 hours, changing water twice, until mildly salty. Drain and simmer with garlic clove in fresh water for 15 minutes until flaking easily.
2
Whip
Transfer cod and garlic to a bowl. Beat with hand mixer on medium speed, drizzling in olive oil gradually until pale and thick like whipped potato, about 5 minutes.
3
Finish
Beat in warmed milk and lemon juice until smooth and spreadable. Add reserved poaching liquid if too stiff. Season with black pepper.
4
Plate
Spoon mousse into a dish, drizzle with olive oil, scatter parsley on top, and serve with grilled ciabatta for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalted (soaked and drained)
- 1/2 cup120ml olive oil, plus extra for finishing
- 2 clove2 clove garlic
- 1/2 cup120ml whole milk
- 2 tsp2 tsp lemon juice
- 1 slice1 slice ciabatta, grilled, for serving
- a pinch of black pepper
- 2 tbsp2 tbsp parsley
