By Keith Floyd
This is an excellent summer lunch dish, cleverly created by
It is an example of how the new wave of Australian cooks are drawing on their European heritage to delight our tummies.
Soak the salt cod in plenty of cold water overnight, changing the water a few times if you can. Drain and rinse well. Put the fish in a pan, cover with cold water and poach for 15–20 minutes, until just tender. When it is cool enough to handle, skin the fish and flake the flesh from the bones. Measure out the cooking liquid and make it up to