While I don’t eat cod fish salad often, I always enjoy it when I do…and this week I had a hankering. I like the Italian version with oil-cured olives and tomatoes — and I equally like the Puerto Rican version with avocado and lime juice.
It didn’t take a brainstorm to come up with the idea to combine my favorite elements of each. They certainly are complementary. Two traditional ingredients to the Puerto Rican version that I forgot are hard-boiled eggs and pimentos so we’ll call them optional. 
• Using a glass bowl, soak salted cod in refrigerator in cold water overnight. Change water at least 3X.
• Finely mince tomatoes, salt them and set aside.
• Smash a clove of garlic and reserve it in extra virgin olive oil, s+p for dressing.
• Boil potatoes. When almost done, I threw the cod in to boil for about 3 minutes. [The salt curing doesn't require cooking but, a few minutes in boiling water, makes it easier to flake and gets to the inner flesh.]
• Cool potato and slice.
• Finely mince avocado.
•Thinly slice onions.
Using a mold, I layered potatoes, onions, cod, avocado, tomatoes, olives. Remove garlic from the olive oil and pour liberally over top. Add juice from a fresh lime and a sprinkle of grated black peppercorn.
Footnote: There’s cod fish left over. Come back for spaghetti and baccala fra diavolo.
12 Comments
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Thanks for sharing this recipe with us Joan:D
Wonderful and good looking salad definitively delicious for the eye and for the palate
Cheers,
Gera
Dear Joan – This is marvelous and the stacking makes an ourstanding presentation.
I have yet to cook with salted cod – am going to – soon!
Ciao, Devaki @ weavethousandflavors
This dish looks absolutely gorgeous Joan, and perfect summertime eating!
Looks beautiful and delish! And, with inspiration from my two favorite vacation spots: Puerto Rico and Italy!!
Very posh dish…I like the elevation! Those sun-dried olives are my fave.
Juana,
Remeber the baccala fritos we used to make at my house in Perth Amboy? It was a favorite,
but the deep frying has made it
not so popular but still delicious.
Your version is much healthier!
I don’t make them, but treat myself every time I’m at one of those beach shacks in Puerto Rico.
This looks amazing and sounds delicious!
Very nice combo Joan. Beautifully stacked and oh so yummy!
Love the presentation,Joan!!!!Delicious salad.
Beautiful presentation and I like the way you stacked it…muy rico…
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