Brandade de Morue Canapés

Ingredients

• 250g (8.8 oz) salted cod 250g (8.8 oz) salted cod
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• Baguette slices, toasted Baguette slices, toasted
• Fresh parsley or chives, for garnish Fresh parsley or chives, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 5g (Sugars: 0g)
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Soak the salted cod in cold water for 24 hours, changing the water every 6 hours.
2. 2.
   Drain the cod and place it in a pot with enough water to cover. Bring to a simmer and cook for 15-20 minutes until the cod is tender.
3. 3.
   Remove the cod from the pot and let it cool slightly. Flake the cod, removing any bones or skin.
4. 4.
   In a separate pan, heat the olive oil over low heat. Add the minced garlic and cook until fragrant, about 2 minutes.
5. 5.
   Add the flaked cod to the pan and stir to combine with the garlic-infused oil. Cook for an additional 2-3 minutes.
6. 6.
   Remove from heat and transfer the mixture to a food processor. Add lemon juice, black pepper, and paprika. Blend until smooth and creamy.
7. 7.
   Allow the brandade to cool to room temperature.
8. 8.
   Spread the brandade on toasted baguette slices and garnish with fresh parsley or chives.
9. 9.
   Serve the canapés as an appetizer or part of a French-inspired meal.

Treat your ingredients with care...

• Salted cod — Soaking the salted cod for 24 hours is crucial to remove excess salt and achieve the desired flavor. Make sure to change the water every 6 hours to ensure proper desalination.

Tips & Tricks

• For an extra burst of flavor, add a pinch of cayenne pepper to the brandade mixture.
• Serve the canapés with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a smoother texture, pass the brandade through a fine-mesh sieve after blending.
• Experiment with different herbs for garnish, such as dill or tarragon, to add a unique touch to the canapés.
• To save time, you can use pre-soaked and flaked salted cod available at some specialty stores.

Serving advice

Serve the Brandade de Morue Canapés as an appetizer at your next dinner party or as part of a French-inspired brunch. Arrange them on a platter and garnish with fresh herbs for an elegant presentation.

Presentation advice

To enhance the presentation, drizzle a small amount of olive oil over the canapés just before serving. This adds a glossy sheen and a touch of richness to the dish.