This recipe can also be breaded and deep fried.
2-3 pounds salt cod fillets
1 each small onions, small diced
1 each celery ribs, small diced
1/2 Tbsp (7 mL) dill, chopped
1/2 Tbsp (7 mL) parsley sprigs, chopped
1 pound (500 g) potato mashed
1/4 cup (60 mL) mayonnaise
1 Tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) Worcestershire sauce
Season to taste with pepper and possibly adjust salt if needed
Soak the salt cod in water overnight changing the water two to three times to remove access salt. Boil the potatoes for 20 minutes until soft. Sauté the onions and celery in a small amount of butter until translucent. Drain the salt cod and flake into pieces removing any bones. Steam the fish or boil for five minutes. Mash the potatoes, salt cod, crab meat and all remaining ingredients together. Form into small 2 to 3 oz cakes. These can be seared in a non stick pan with a small amount of oil.
Note:
1. Do not over work as the potatoes have a tendency to become starchy if over worked.
2. They can also be breaded and deep fried if you like.
Recipe By: Chef Sean Doucet
Makes 12-16 servings.