This is a traditional French celebratory dish, eaten on the feast of St. Vincent. The combination of walnuts and salt cod is excellent.
Soak the salt cod for 12 hours, changing the water frequently. Then put it in a pan, cover with fresh cold water, and bring slowly to a boil. Take off the heat and leave it in the water to swell and poach for 15 minutes.
Boil the potatoes in their skins, then drain and peel. Mash them very smooth.
Drain the fish thoroughly. Skin, bone, and flake it. Add it to the mashed potatoes along with the walnuts, garlic, oil, and the egg yolks. Season with a little thyme and parsley and pepper to taste. Whisk the egg whites until stiff and fold into the mixture.
Pour into a lightly oiled soufflé dish or round cake pan and bake in a
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