Recipe courtesy of Chris Mills

Brandade Smoked Black Cod

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  • Level: Intermediate
  • Total: 1 day 30 min
  • Prep: 1 day
  • Cook: 30 min
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8 ounces smoked black cod


11 ounces peeled baking potatoes, like russets

1 1/2 tablespoons chopped garlic

1/2 cup heavy cream

3 tablespoons extra-virgin olive oil

Hot pepper sauce, sea salt, and white pepper

Lightly Puckled Cucumber and Caviar

1 Japanese cucumber (long English will do)

Pinch sea salt

Splash white wine vinegar

Pinch sugar

Caviar, for garnish

Dill sprigs, for garnish


  1. 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.
  2. 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.
  3. 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.
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