Baccalà, salted cod is an ingredient I adore, and I am definately not the only one. This fantastic ingredients that comes from my ocean of origin, the seas around Iceland, has been and continues to be a great inspiration for cooks all over the world. In the Mediterranean diet there exist numerous dishes including this versatile and delicately sapid ingredient. One of those is the classical baccalà potato mash, that has become a worldwide favorite spread, that is an ideal appetizer for a fish based dinner or whenever you need an elegant fingerfood.
- 400g baccalà salted cod filets
- 1 garlic glove
- 1 liter milk
- 8-9 tbsp extra virgin olive oil (lightly fruity, mild)
- 100g potatoes
- salt & pepper to taste
- 8 square bread slices
- Remove the skin from filets with a sharp knife and remove eventual small bones. Then cut the fish into small bites.
- Bring the milk to boil together with the skinless garlic glove (add 1-2 parsley stalks if you like). Boil at gentle heat for about 20-25 minutes.
- Boil the potato(es) in the meantime for about 30 minutes, peel and smash with a potato smasher. Let it cool down.
- Sieve the water from the baccalà in a pasta colander and dry off the extra liquid with kitchen paper.
- Mix all ingredients in a food processor, first the still warm fish for about a minute, and then add the chopped down garlic and 7 tbsp of olive oil.
- Then add the puréed potatoes, pepper and some salt if you think you need it.
- Cut out round shapes mini crostini bread slices from the bread with a pasta cutter (bigger or smaller as you like it) and warm them for a few minutes under the grill.
- Place the baccalà cream on top and garnish with a cherry tomato and maybe a small leaf of salad.
- I like to cover the bread borders with a thin layer of mayonnaise and roll them in Nigella seeds, which are so fantastic with bread dishes.
- In spring I love to top the crostini slices with thin slices of fava beans or peas. Use your fantasy.
- Finish the dish with a drip of medium fruity extra virgin olive oil. Enjoy!