1 Rinse salt cod well and place in a lidded container. Pour in enough cold water to cover by at least 3-in (7.5 cm) and let soak in refrigerator for 24 to 48 hours, changing water every 8 hours or so. When ready to cook, remove from liquid and rinse. 2 Preheat oven to 375 F (190 C). 3 Pierce potato with a fork and transfer to a small baking sheet. Bake until soft and fluffy, about 45 minutes. While still warm, peel and mash with a fork until smooth. Leave oven on.
7 Place cooked cod and garlic in bowl of a stand mixer fitted with paddle attachment. Beat on medium-low speed until flaky, about 1 minute. With mixer running, slowly drizzle in olive oil until emulsified. Add potato, lemon zest and juice and reserved ¼ cup (60 ml) cooking liquid, and beat until smooth. Season with salt and pepper. 8 To assemble crostini, spread about 2 tbsp (30 ml) salt cod spread on each slice of baguette, garnish with capers and parsley and transfer to a serving platter. Drizzle with more Lemon Curry Oil and serve with lemon wedges on side. Makes about 24 crostini or 3 cups (750 ml) salt cod spread LEMON CURRY OIL
WHIPPED SALT COD CROSTINI
4 Wrap bay leaves and peppercorns in a small piece of cheesecloth or a coffee filter and tie in a bundle.
1 lb (450 g) boneless, skinless salt cod, cut into 2-in (5 cm) pieces 1 large Russet potato 2 dried bay leaves 2 tsp (10 ml) whole black peppercorns,
5 In a medium saucepan over medium-high heat, combine milk, salt cod, garlic and spice bundle and bring to a boil. Reduce heat to medium-low and simmer until salt cod becomes tender and flakes easily when pierced with a fork, 30 to 45 minutes. Strain, discard spice bundle and reserve ¼ cup (60 ml) cooking liquid. 6 While salt cod is poaching, brush baguette slices on 1 side with Lemon Curry Oil. Transfer to a parchment-lined baking sheet, oiled-side down, and bake for 4 minutes. Flip slices and bake for 4 minutes on other side. They should be lightly toasted and golden brown around edges, but still a bit soft.
⅓ cup (80 ml) canola oil, divided 2 tsp (10 ml) Madras curry powder 1 lemon, peel only, pith removed, cut into thin strips ½ tsp (2.5 ml) salt ⅓ cup (80 ml) extra-virgin olive oil
plus more to taste 4 cups (1 L) milk 4 cloves garlic, lightly crushed
day-old baguette, cut into ¼-in (0.6 cm) slices Lemon Curry Oil, make ahead, recipe follows 1 cup (250 ml) extra-virgin olive oil ½ lemon, zest and juice salt and freshly ground black pepper, to taste capers, for garnish chopped fresh parsley, for garnish lemon wedges, to serve
1 In a small saucepan over low heat, warm 2 tbsp (30 ml) canola oil. Add curry powder, lemon peels and salt and heat until sizzling, about 30 seconds. Pour in olive oil and remaining canola oil and heat oil to 165 F (74 C).
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