Recipe courtesy of Chris Mills
Total:
24 hr 30 min
Active:
24 hr
Level:
Intermediate

Ingredients

Directions

Soak the cod in the milk for 24 hours to remove excess salt. Poach cod in fresh milk for 6 minutes. Cook potatoes until tender in salted water, drain and cool. In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool. In a food processor pulse the 1/4 of the garlic, potato and cod at a time. Remove the mixture and repeat. Fold the olive oil in by hand. Adjust the seasoning. Brandade should be light and fluffy.

Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.

Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point. Garnish with pickled cucumbers, caviar and a sprig of dill.

IDEAS YOU'LL LOVE

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze

Recipe courtesy of Bobby Flay

Black Bean Salad

Recipe courtesy of Guy Fieri

Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish

Recipe courtesy of Bobby Flay

Black Pepper Biscuits and Sausage Gravy

Recipe courtesy of Trisha Yearwood

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Recipe courtesy of Bobby Flay

Black Beans and Rice

Recipe courtesy of Robert Irvine

Smoked Ribs with Carolina-Style BBQ Sauce

Recipe courtesy of Bobby Flay

Grilled Asparagus and Quinoa Salad with Goat Cheese and Black Olive Vinaigrette

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking