FRIJE

Instructions

• 1.   Soak the salt cod for 24 hours in a large container (important because the more water, the better it desalinates).
  Change the water at least 4 or 5 times.
• 2.   In a mortar, crush a few grains of coarse salt and finely crush the peeled garlic, while poaching the cod. Cook the peeled and diced potatoes at the same time.
• 3.   Remove the cod and crush it with a fork, carefully removing the bones. Crush the cod very finely, adding a little oil and warm milk (one spoonful of oil, one spoonful of milk) until you obtain a smooth and creamy paste.
• 4.   Drain the potatoes when they are perfectly cooked and mash them with a real potato masher while incorporating the heavy cream. (You should obtain a smooth and creamy mashed potato).
• 5.   Mix the mashed potatoes with the cod and smooth it out well. If the mixture is too thick, add some warm milk. Decorate with a few black olives cut in half.

Nutritional information *