Have you given any thought to what you will serve your family during the Easter holidays? If no, well get to it! Easter isn’t that far away. I’m a little fixated on what to serve on Good Friday, as it is the day when mine and many other families steer clear from meat. I’m planning on serving salt cod in some way, perhaps these Salt Cod Sliders might make an appearance.
I have what many would call a salt cod fetish. I never tire of the taste, nor grow weary of cooking it. It takes some preparation as salt cod needs to be soaked overnight, then cooked until it can be easily pulled away, then braised and combined with herbs, spices and whatever else is necessary dependent upon the recipe. You’d think I would shy away from all that prep work, but I don’t. I can’t get enough of some tasty salt cod. I’m hooked, and have been for years.
The ingredients applied to the salt cod for these Salt Cod Sliders are added in layers, there’s a method.
Aromatic ingredients: yellow onions and fresh garlic
Acid: diced canned and puree tomatoes
Herbs and spices: fresh thyme; turmeric; and black pepper.
The final layer is the salt cod and a little water if needed. I do not add salt. This is salt cod, it has enough sodium. However, if you find that you have soaked the salt cod for too long you might find that you have banished all traces of the salt. If that is is the case, you can add a touch of salt once you are sure it is necessary.
Don’t be frightened of this recipe, the soaking and cooking is a simple process and it’s quite easy to navigate. If you find that you didn’t soak the salt cod enough, just add a tsp or two of vinegar and perhaps some more tomatoes. This small tweak to the recipe will help to combat the saltiness, if needed.
I have been eating salt cod all of my life. I used to wake up to the smell of it, at least twice a month, on a Sunday, when I was a kid. Granted, the smell of salt cod soaking isn’t a pleasant one, but once that stuff gets to cooking it transforms into the most delicious smelling food one could possibly enjoy for brunch. Don’t take my word for it, give this recipe a try.