Fiona Dunlop

Salt cod and orange salad

Ensalada de bacalao con naranja

Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

This ultra-simple tapa offers a refreshing combination of flavours, but it is essential to use good quality salt cod and luscious oranges. If you have individual moulds, so much the better, as cutting slices of this salad tends to make it crumble.

Ingredients

  • 800 g (1¾ lb) salt cod
  • 300 g (10½

Method

  1. Soak the salt cod in water for 48 hours, changing the water a couple of times a day. Remove the flesh, discard the skin and bones, and flake the flesh.
  2. Mix the orange flesh with the chives, then divide the mixture into individual moulds. Top with the flaked salt cod and compress well.
  3. Refrigerate for at least 1 hour before turning upside-down on to pl