Salt cod brandade

Less than 30 mins preparation time
No cooking required cooking time
Serves 4


Salt cod brandade is a mainstay of Mediterranean mezze and a perfect party dip in winter months. Serve with plenty of crusty bread.



  • 300ml full-fat milk
  • 1 lemon, zest only
  • 1 garlic clove, chopped
  • 450g salt cod, soaked overnight and rinsed thoroughly several times
  • 225g celeriac, peeled, cubed
  • 225g potatoes, peeled, cubed
  • 100g unsalted butter
  • 75ml extra virgin olive oil
  • 1 tbsp chopped fresh parsley, to garnish


Preparation method

  1. Put the milk, lemon zest and garlic into a saucepan. Bring to the boil over a medium heat. Remove from the heat, add the fish and set aside for 15 minutes, or until the fish is cooked.
  2. Meanwhile, cook the potatoes and celeriac in a pan of salted boiling water, for 5-10 minutes, or until tender. Drain.
  3. Mash the potato and celeriac, then beat in the butter, olive oil and enough of the poaching liquor to make a smooth mash.
  4. Remove the fish from the pan. Chop half of the fish and beat it into the potato mixture; flake the remaining fish.
  5. Spoon the brandade into a bowl, top with the flakes of cod and sprinkle over the parsley.