Smoked portuguese cod fish carpaccio

Everyone knows that in Portugal we are crazy about BACALHAU, cod fish. The main difference to the UK is that we don’t use it fresh. We use the salted version that needs to be unsalted by leaving the dried salted cod in cold water for a certain time depending on the size of the cut.

And we cook it 1001 ways, at least.

We can do carpaccio with that, but I prefer the smoked version because I think the smoky flavour adds something to any dish.

This version is the one I make at home and is very, very easy.

Ingredients:

1 pack of smoked cod fish

0/5 lemon to squeeze

The best olive oil to taste

Chopped coriander to taste

1 Garlic clove

Black pepper to taste

Preparation:

Cut 1 garlic clove in half and rub it on the plate that you are going to display the cod. This gives a bit of flavour but no too much.

Display the cod without overlapping

Squeeze the lemon.

Add olive oil to taste.

Add fresh black pepper and chopped coriander.

Let it marinate at least 20 minutes.

If you want, you can add different colours of chopped peppers, to make it more cheerful, but I prefer the simple version.

Can be served as a starter, cape, or as a light meal.

Serve with crunchy bread or toasted bread and a good Portuguese white wine if possible!

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