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Bacalau Salad

I layered my salad in my fancy new mold I bought to give it a fancier look.  Traditionally, it is just layered on a plate.


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Prep Time: 10 | Cook Time: 15 | Ready In: Soak Fish overnight
Ingredients: Print   Add to cart
US Metric

1 ½ pounds of salted cod fish
1 avocado, peeled, roughly chopped
3 eggs, hard boiled, peeled, roughly chopped
1 medium Spanish (white ) onion peeled and sliced thin
1 large tomato sliced
1 cup extra virgin olive oil
1/3  cup white vinegar
salt and pepper


Cooking Process:

Soak cod fish overnight and then boil the next day for 15 min. to remove some of the salt.

In small bowl mix olive oil, vinegar,  salt and pepper.

Combine with fish and onions with the olive oil mixture and let sit in the refrigerator while assembling the other ingredients.

Cut up egg, tomatoes, avocado.  In the photo I roughly mashed the avocado just for the mold I was making it in.

Place fish on a plate and place the topping nicely on the salad.

Taste and re season if necessary.

Refrigerate until ready to serve.

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