Happy New Year Readers!!!
I hope you all had a wonderful Holiday Season! I know I did! My Husbands family and I spent our holidays in Beautiful Banff and Calgary Alberta. Really a beautiful place to visit in the winter!
To get this year started I have a truly delicious recipe. It does take a little time to prepare but really worth it in the long run. The inspiration for this once again came from a favourite Food Network show of mine "Diners, Drive-ins, and Dives". They made a sandwich similar to this one on the show and I just HAD to replicate the flavours.
First take your salted cod (Boneless) and re-hydrate it in cold water for at least 24 hours. Changing the water every 12 hours or so.
After the cod is hydrated place it in a large pot with a handful of fresh thyme, 6-10 Whole Garlic Cloves and cover in 2% Milk. Bring to a light simmer and allow to gently cook until the cod starts to flake apart.
While the Cod is simmering make a batch of mashed potato's. I used about 6 Potato's since I had a large amount of cod. Add Butter, Milk, Salt and Pepper to your mash so it has a nice creamy consistency.
Once your fish is flaky and cooked flake it into a kitchenaid mixer with some of your mashed potato. You want a ratio of about 1 Cup flaked fish to 1 Cup potato. Add in some more fresh thyme and some fresh minced garlic as well. Just add to your taste. Season with Pepper. This probably will not need any salt.
Add a few splashes of heavy cream and turn the mixer on low....just to combine the mixture. Set this aside while you make your Parsley Choritzo Salad.
In a bowl combine 1 Choritzo Sausage, chopped and fried until crispy, 1/4 Red Onion thinly sliced, 1/4 Cup Oil Cured Black Olives, chopped, 2 Cups Chopped Flat Leaf Italian parsley. Lightly toss this mixture with Olive Oil and Red Wine Vinegar. Season with a little Black Pepper.
Toast up a nice fresh Ciabatta Bun with some butter and spread your Cod/Potato mixture on
Top the Sandwich with the Parsley Choritzo Salad and chow down. The flavours are very European and really remind me of my Portuguese heritage. The fish mixture keeps really well in the fridge so considering this dish takes a little time to make, I usually make a lot and eat it all week!