Brandade de Morue

Brandade de Morue

by Marian Armitage

This is a delicious dip made from salt cod and potatoes with garlic, lemon and oil whipped in. It takes just minutes to make in a food processor. Sometimes it has cheese sprinkled over and then browned under a hot grill­­ – brandade de morue au gratin. Served with crudités it makes an interesting starter alongside hummus, tzatziki and guacamole.

Ingredients:

  • 150g salt cod – one large fillet – reconstituted
  • 100g potatoes – plain boiled
  • 1 lemon – grated rind and juice
  • 50ml olive oil
  • 1 clove garlic – crushed

Method:

  1. Put everything into a food processor and blend till smooth.
  2. Garnish with a little smoked paprika, if you like.
  3. Serve with crudités.
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