Avocado Salsa Salad with salted cod (bacalao)
This dish known in the Caribbean as Buljol is one of the best snacks, either for breakfast or in an evening as a late supper. Its light and healthy and is show above with a Caribbean speciality sometimes called bakes sometimes called floats. In Mexico it might be called avocado salsa salad without tomatillos as they usually serve it with these hard to find green fruits. We show it with bakes but it can be served with crackers, toast or even fresh baguette. This is a world class dish, worthy of a Michelin star restaurant.
Ingredients
Buy our scotch bonnet sauce to make this dish come alive with flavour CLICK HERE
Avocado Salsa Salad
A delicious avocado salad with healthy salt cod protein makes a complete meal
Ingredients
- 1 large Avocado cubed
- 4 medium Tomato skinned and chopped
- 1 medium Onion chopped
- 2 cloves garlic fine chopped
- 2-3 tbsp. good Extra Virgin Olive oil
- 1 hot pepper fine chopped
- 1 pack or 1/2-3/4lb soaked, cooked boned codfish
- 1 lime or lemon
- salt and black pepper plus 1 tsp scotch bonnet sauce
Bakes
- 2 cups plain flour
- 1 tsp sugar
- 1 tsp salt
- 1 tbs baking powder
Instructions
- For SalsaCodfish varies a lot, try to get boneless because its so much easier although slightly less flavor. Some Tesco’s have it on the International counter. It may be enough to soak in boiling water for 15 minutes or you may need to boil, depends on how much salt. Drain and shred to make avocado salsa salad.Skin and finely chop 3-4 tomatoes and mix with finely chopped onion, garlic and hot peppers, and add to salt fish. Add avocado cut into cubes, and salt and pepper (may not need salt if fish still salty) , then mix with squeezed lemon or lime and virgin olive oil and Ooft! Scotch Bonnet hot sauce. Let it sit for a while for the flavours to mix and then serve as is on fried bakes, toast, fresh rolls or even crackers.
- Bakes Fried bakes are made with flour, salt, baking powder and water much like a roti. Let the softish mixture sit for 1 hour and then tear off egg sized pieces and flatten and deep fry in about 1/2 inch or more hot oil. Spoon hot oil over the flattened bake to make it puff up. Fry until lightly brown and put in a tissue lined bowl to drain.
