Salt cod brandade

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

Ingredients

• 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.