Pick-Up Saltfish

Ingredients for Pick-Up Saltfish

• 30g piece dried salt cod (with skin and bones)

• 1 medium onion, minced

• 1 medium green pepper, minced

• 2 medium tomatoes, seeded, finely chopped

• 45ml fresh lime juice

• 1 tablespoon finely grated lime peel

• 1/2 teaspoons minced seeded Scotch bonnet chilli or habanero chilli

• 1 hard-boiled egg, peeled, chopped

• 1 avocado, peeled, pitted, sliced

How to make Pick-Up Saltfish

Rinse salt cod with cold water. Place fish in large bowl; cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water once. Drain.

Place fish in large skillet; cover with cold water and bring to boil. Reduce heat and simmer until fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred fish, discarding skin and bones. Measure 1325ml shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, pepper, tomatoes, lime juice, lime peel, and chilli to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mound salad in centre of platter. Sprinkle with chopped egg. Surround with avocado slices and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.