AT A GLANCE
In Spain, they use nyora peppers, a dried round pepper with a slightly sweet and smoky flavour, in this dish. You will need to begin this recipe 1 day ahead.
|01||Heat a chargrill plate over high heat, cook garlic, cut side down, for 3 minutes or until it begins to soften and blacken, cool, then remove cloves, discard outer skin and stems and thinly slice.|
|02||Dry ancho chilli on absorbent paper, grill for 2 minutes or until it begins to blacken, then coarsley chop.|
|03||Grill salt cod for 5 minutes or until it begins to blacken, cool slightly and tear into small pieces, discarding bones and skin.|
|04||Combine garlic, ancho chilli and cod in a bowl, add oil and lemon juice, combine well, then leave to infuse for about 30 minutes before serving. Serve with toasted bread.|
Note If green garlic is unavailable, substitute with regular garlic. Mexican ancho chillies are available from The Essential Ingredient, Herbie's Spices and select delicatessens.