Salt Cod Mousse

A luxury, and a delicious one, best served on toast as an appetizer in fairly small quantities because it’s so rich. Traditionally the cooked salt cod is pounded to death in a big mortar and pestle so that it achieves a very creamy consistency; a food processor works pretty well, but the texture is not quite the same.

1 pound boneless salt cod, soaked, drained, and cooked

2 cloves garlic, or to taste, peeled

2/3 cup extra virgin olive oil

2/3 cup cream, half-and-half, or milk

Freshly ground black pepper

Juice of 1 lemon, or to taste

1/8 teaspoon freshly grated nutmeg

Salt if necessary

• Put half the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Process, stopping the machine to stir down the sides once or twice, until as smooth as possible. Add the remaining cod and repeat.
• Through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue processing until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.)
• Add some pepper, some of the lemon juice, and the nutmeg.
• Blend and taste; the mixture may need a bit of salt and more lemon juice. (At this point, you may refrigerate the dish for several hours or even a day, until you’re ready to eat.)
• Just before serving, heat the brandade in a 300 F oven, covered, until hot and bubbly. Serve with bread, toast, or crackers.

MAKES: 8 to 12 appetizer servings

TIME: 45 minutes with prepared salt cod