Salt Cod Mousse

Brandade de Morue is a luxurious and delectable French appetizer, made from salt cod and a few simple ingredients. This dish is best served on toast or crackers in small portions due to its rich and creamy texture. Traditionally, it is prepared by pounding cooked salt cod in a mortar and pestle to achieve an incredibly creamy consistency. While a food processor can be used as a modern alternative, it may not produce the exact same texture.

In this recipe, the combination of boneless salt cod, garlic, extra virgin olive oil, cream (or half-and-half or milk), freshly ground black pepper, lemon juice, and freshly grated nutmeg creates a harmonious blend of flavors that will delight your taste buds.

Once prepared, the brandade can be refrigerated for several hours or even a day before serving, making it a convenient make-ahead dish for special occasions or gatherings.

MAKES: 8 to 12 appetizer servings

TIME: 45 minutes with prepared salt cod

INGREDIENTS:

• 1 pound boneless salt cod, soaked, drained, and cooked
• 2 cloves garlic, or to taste, peeled
• 2/3 cup extra virgin olive oil
• 2/3 cup cream, half-and-half, or milk
• Freshly ground black pepper
• Juice of 1 lemon, or to taste
• 1/8 teaspoon freshly grated nutmeg
• Salt if necessary

INSTRUCTIONS:

1. Put half of the cooked cod in a food processor with the garlic and a couple of tablespoons of olive oil. Process until smooth, stopping to stir down the sides once or twice. Add the remaining cod and repeat.
2. Gradually add small amounts of olive oil and cream through the feed tube, alternating between them, while continuing to process until the mixture becomes smooth, creamy, and light. You may not need to use all the oil and cream.
3. Season the mixture with pepper, lemon juice, and nutmeg. Taste and adjust salt and lemon juice as needed. Refrigerate the dish if not serving immediately.
4. Just before serving, heat the brandade in a 300°F oven, covered, until hot and bubbly.
5. Serve the warm brandade with bread, toast, or crackers, and savor the luxurious flavors of this classic French delicacy.

TIPS:

• Choose high-quality boneless salt cod for the best results. Soak the salt cod in water overnight and change the water several times to remove excess saltiness before cooking.
• If you want to achieve a more traditional creamy texture, consider using a mortar and pestle instead of a food processor. Though a food processor is more convenient, the mortar and pestle can give you a smoother and silkier consistency.
• Adjust the amount of garlic to your taste preference. If you’re not a big fan of garlic, reduce the quantity to maintain a more subtle garlic flavor.
• For a tangy twist, consider adding some lemon zest to the mixture. The lemon zest will bring a bright and refreshing flavor to the brandade.
• Be cautious with the salt as the salt cod already provides a salty taste. Always taste the mixture before adding more salt, and if needed, add it gradually.
• Whenever possible, use freshly grated nutmeg for the best flavor. Pre-ground nutmeg loses its aromatic properties quickly.
• Preparing the brandade in advance allows the flavors to meld together, making it even more delicious. Refrigerate the mixture for several hours or even overnight before reheating and serving.
• Brandade de Morue is traditionally served on toast, but you can get creative with your presentation. Try serving it with crackers, baguette slices, or as a stuffing for vegetables.