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Salt Cod Salad
A cold and refreshing salt cod salad with fresh tomatoes, herbs, capers and lots of olive oil... The perfect summer fish salad!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Calories per serving 231 kcal
Ingredients
- 1 lb frozen salt cod (450 g), thawed
- 1 large very ripe fresh tomato
- half a handful fresh cilantro
- good quality olive oil
- half a handful fresh mint
- half a handful fresh parsley
- 1 tbsp lemon juice
- 6 large caper berries or 1 tbsp capers in brine
- pepper
- salt
Instructions
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Rinse the fish under cold running tap water and remove any skin or fish bones that are visible if necessary.
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Steam the salt cod for 6 to 8 minutes. I used my KitchenAid Cook Processor for that. Don’t have a steamer? Use a pasta pan. Place the fish in the pasta basket. Pour some water in the bottom of the pan. Cover and place the pan over medium-high heat for 10 minutes.
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The salt cod should be flakey and cooked through in the end. Remove it from the steamer (or pasta basket) and then tear it into bite-size bits. Transfer the to a large mixing bowl.
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Chop the tomato into 4 bits and deseed it under cold running tap water. Let the tomato drain a bit on a clean kitchen towel and then chop it up finely. Then add the diced tomato to the salt cod in the bowl.
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Stir the fish and tomatoes carefully. Chop the fresh herbs finely and add them as well. Season the salad with a pinch of pepper and salt as well.
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Add the caper berries (or capers) and the lemon juice.
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Drizzle the salad with a good glug of the olive oil.
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Stir the salad gently. Then check the seasoning and add extra pepper, salt or lemon juice to taste if necessary. Place the cod salad in the fridge for another 30 minutes. Serve cold.
