It's summer, and this cool and refreshing salad is exactly the thing for warmer temperatures.
- 800 g salt cod
- 1 cucumber
- 1 small white onion
- 1 sprig of fresh thyme
- 4 cloves of garlic
- 1 tblsp chopped parsley
- 2 tblsp chopped scallions
- 3 limes
- 1 cucumber
- 3 shallots
- 1 small red chilli
- olive oil
- 1 aubergine
- 1 sweet potato
- When ready to start, begin by immersing the salt cod in boiling water for two minutes. Turn off the heat and leave in the water to go cold.
- These two techniques remove the excess salt, used to preserve the cod.
- Drain the cod, remove the skin and the bones using the back of a knife to make sure they are all gone. Flake all of the cod –this is the meaning of the creole word 'chiquetaile'.
- Chop the shallots, garlic and onion into a very small dice. Finely chop the parsley and add to the onions. Continue by adding the chopped scallion plus the juice of 3 limes. Mix all of this with the flaked cod.
- Now add 3 spoonfuls of olive oil plus the finely chopped thyme and chilli. When all of this is done, place in the fridge to chill.
- Now wash and peel the cucumber, cut it lengthwise and remove the middle section containing seeds. Cut it into thin slices and chill in the fridge.
- While chilling, slice the aubergine into rounds, rub all over with olive oil and grill on both sides until coloured and quite soft. Allow to cool.
- Using a pastry ring, assemble the chiquetaille by placing a layer of chilled cucumber on the bottom followed by a layer of the cod mix, the a slice of aubergine, more cod, then a thin slice of sweet potato and finally a good layer of the cod once more on top. Garnish with some freshly chopped coriander and a final twist of lime juice.
- Keep cool until ready to serve and remove the ring at the last minute.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes