1 ½ pounds of salted cod fish, soaked overnight and then boiled the next day for 15 min.-saltiness according to taste.
1 avocado, peeled, roughly chopped
3 eggs, hard boiled, peeled, roughly chopped
1 medium Spanish (white ) onion peeled and sliced thin
1 large tomato sliced
1 cup extra virgin olive oil
1/3 cup white vinegar
salt and pepper
In small bowl mix olive oil, vinegar, salt and pepper.
Combine with fish and onions with the olive oil mixture and let sit in the refrigerator while assembling the other ingredients.
Cut up egg, tomatoes, avocado. In the photo I roughly mashed the avocado just for the mold I was making it in.
Place fish on a plate and place the topping nicely on the salad.
Taste and re season if necessary.
Refrigerate until ready to serve.
A note about the salted codfish. As I said in my last post this can be purchased at Santa Barbara on Commercial. I am sure there are other places as well, let me know if you find some. Remember the bacalau (salted codfish) needs to be bone out. You don’t want to make the mistake I did…they have a lot of bones!!
Obviously, the fish is very salty which is why it needs to be soaked over night, or for 4-6 hours. You then boil it for 15 min. If it is still too salty, then boil it again. It should be tender and you should be able to shred it. I like it more on the salty side.
I layered my salad in my fancy new mold I bought to give it a fancier look. Traditionally, it is just layered on a plate.