Belgian-style Cod Brandade Canapés

Ingredients

In this Belgian adaptation of the French dish brandade de morue, we incorporate the unique flavors and ingredients of Belgian cuisine. While the original French recipe focuses on the creamy texture of the brandade, we enhance the flavors by adding a sprinkle of nutmeg, a popular spice in Belgian cuisine. Additionally, we serve the brandade on toasted baguette slices, which adds a delightful crunch to the canapés. We alse have the original recipe for Brandade de morue canapés, so you can check it out.

• 250g (8.8 oz) salted cod 250g (8.8 oz) salted cod
• 300g (10.6 oz) potatoes, peeled and diced 300g (10.6 oz) potatoes, peeled and diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Baguette slices, toasted, for serving Baguette slices, toasted, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water every 6 hours to remove excess salt.
2. 2.
   Drain the cod and place it in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the cod is tender.
3. 3.
   In a separate pot, boil the diced potatoes until they are soft and easily mashed.
4. 4.
   Drain the cod and remove any bones or skin. Flake the cod into small pieces.
5. 5.
   In a mixing bowl, combine the flaked cod, mashed potatoes, minced garlic, and heavy cream. Mix well until smooth and creamy.
6. 6.
   Season with salt, pepper, and nutmeg to taste.
7. 7.
   Spread the brandade mixture onto the toasted baguette slices.
8. 8.
   Serve the Belgian-style cod brandade canapés as an appetizer or starter.

Treat your ingredients with care...

• Salted cod — Soaking the cod for 24 hours is crucial to remove excess salt and ensure a balanced flavor in the brandade.
• Potatoes — Boil the potatoes until they are soft and easily mashed to achieve a smooth and creamy texture in the brandade.
• Nutmeg — Use freshly grated nutmeg for the best flavor. Adjust the amount according to your preference.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the brandade mixture.
• Garnish the canapés with fresh herbs like parsley or chives for a pop of color.
• If you prefer a smoother texture, pass the brandade mixture through a fine sieve before spreading it on the baguette slices.
• Experiment with different types of bread for the canapés, such as rye or sourdough, to add variety to your presentation.
• Serve the canapés with a side of pickles or olives to complement the flavors.

Serving advice

Arrange the Belgian-style cod brandade canapés on a platter and serve them as an appetizer at your next gathering. They pair well with a glass of Belgian beer or a crisp white wine.

Presentation advice

To enhance the visual appeal, sprinkle a pinch of paprika or chopped fresh herbs on top of the canapés. Serve them on a decorative platter or wooden board for an elegant touch.