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Buljol (salt cod salad): recipe illustration
Salads & starters

Buljol (salt cod salad)

A fresh salad of shredded salt cod mixed with tomato, onion and chili, flavoured with olive oil. Served at room temperature with bakes or slices of bread, it's the typical island breakfast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the salt cod for 24 hours in the fridge, changing the water 2 or 3 times.
  2. Put the cod in a saucepan of cold water, bring gently to a simmer and poach for 10 minutes.
  3. Drain, remove the bones and flake the fish with a fork.
  4. Dice the tomatoes after deseeding them, finely slice the onion and garlic, and chop the chili after removing the seeds.
  5. In a bowl, mix the fish, tomatoes, onion, garlic and chili.
  6. Add the olive oil, lime juice, thyme and pepper, then gently toss.
  7. Let it rest for 15 minutes so the flavours blend, then sprinkle with finely snipped chives before serving.

Variations and tips

Milder version. Remove the seeds from the chili, or replace it with a finely chopped red pepper.

Using what's easy to find. If salt cod is unavailable, use smoked cod or desalted cod from the fresh counter.

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Original Ecomely recipe.