Shredded salt cod on a cucumber salad


  • Serves 6 people

  • 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
01   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.
02   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.
03   Prepare a vinaigrette by mixing remaining garlic, oil, lime juice and vinegar, and season to taste with salt and pepper.
04   Pour vinaigrette over cucumber. Arrange on a plate. Top with cod. Garnish with herbs and, if desired, serve with a green salad.
Note 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.
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