Entree: Trinidad and Tobago – Northern Culinary Region – Saltfish Buljol (Shredded salted cod salad tossed with peppers, onions, tomatoes, herbs and citrus)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 25 min

Total 45 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked overnight to desalinate
- 2 tbsp (30 ml) olive oil
- 2 cloves (6 g) garlic, minced
- 1 medium red onion, thinly sliced
- 1 medium green bell pepper, seeded and finely chopped
- 2 medium tomatoes, diced
- 3 scallions (green onions), thinly sliced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 scotch bonnet pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) fresh lime juice
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1.5 g) fine salt, or to taste after tasting for saltiness
- 4 sprigs (approx. 4 g) fresh culantro or additional cilantro for garnish (optional)

Instructions

1. Drain the soaked saltfish, place in a saucepan, cover with fresh water and simmer gently for 10–12 minutes until tender. Drain and cool slightly.
2. Flake the cooled saltfish with forks, removing any skin and bones, and squeeze out excess moisture; set aside.
3. In a large bowl combine olive oil and minced garlic; add sliced onion, chopped bell pepper, diced tomatoes, scallions, cilantro and optional scotch bonnet.
4. Add the flaked saltfish to the vegetables; drizzle lime juice, season with black pepper and the small amount of salt only if needed; toss thoroughly to combine.
5. Taste and adjust lime, pepper or salt as required. Let the salad rest in the refrigerator 20–30 minutes for flavors to marry.
6. Serve at room temperature or chilled, garnished with culantro or extra cilantro, with slices of bread, bake or crackers.