Salt Cod spread on Crostini
1 1/2 lbs salt cod soaked in cold water at least overnigh
2-3 garlic cloves, peeled
1/2 cup olive oil
salt and finely ground pepper to taste
pinch of nutmeg (optional)
- Put salt cod and garlic in a large saucepan and cover with cold water. Bring to a boil and simmer 15 minutes or until fish is tender.
- Drain but keep some of that cooking water. Remove garlic, fish skin and bones.
- Break the fish into pieces and put in a sturdy bowl. While it's still hot, get a whisk and begin to whip to it into a cream. As you get going, start to add the olive oil in a thin, slow trickle. (If you have a helper, great; if not just stop a sec and drizzle a little in every 30 seconds or so.) Keep whipping energetically until you get a mousse consistency. There may still be a large bit or two but no worries. with some larger pieces here and there. This is easiest done with two people. If the fish stays a little too dry after all the olive oil is in, drizzle in a bit of that cooking water until the mousse is creamy.
- Season to taste with salt (be careful here) and pepper and serve on slices of baguette or crostini. You can garnish a plate of these with chopped fresh parsley or a quick shake of crushed red pepper seeds.