Brandade with Fresh Salted Cod

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I made this brandade with freshly-caught rainbow trout and it was very tasty. I treated the trout the same way with milk. Served it in scoops on a bed of lettuce. It has a milder flavor than cod, of course, so you might want to jazz it up with extra cayenne or a few drips of your favorite pepper sauce.

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I just finished making this fish dip. The taste and ingredients are a cross between the Greek garlic spread, scordalia ,and the fish roe dip, taramasalata. I used dried salt cod that I had soaked in water for two days in the refrig. It worked out fine. The taste is nice ,you have to like fish. The recipe didn't explain what to do with the third of potatoes removed. I added some of them back to mellow the fish flavor. This is a good recipe for Lent.

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1 It was hard to guess how much kosher salt to use so I may have sprinkled too liberally
2 I think perhaps the cod, once cured, should be soaked in water to purge some of the salt out (as you would with dried salt cod
3 using the poaching water will cause it to be too salty
4 My 11 year old loved it and ate a huge sandwhich on crusty bread. Tha's cool.