Trinidad Saltfish Bouljol, a la Ilka

Saltfish is the term used in Trinidad for any of their preserved fish, but cod is the norm.

• 1 pound saltfish (for example, salted cod), preferably without bones
• 1 small onion
• 2 tomatoes
• 1 cucumber, peeled and seeded
• 2 sprigs of chive
• 1 small red sweet pepper (paprika pepper or red bell pepper)
• 1 hot pepper (scotch bonnet or similar)
• 1 leaf chadon bene, cut up finely or 1/4 cup minced cilantro (optional)
• 1 hard boiled egg
• Freshly milled black pepper to taste
• 1/2 - 3/4 cup of lime juice
• 4 tablespoons vegetable oil or olive oil
• 1 teaspoon sugar
• 1 ripe avocado (optional)

METHOD

Boil salt fish in water to extract some salt, then drain and remove bones, if necessary. Cut up very small

While fish is boiling, cut finely the onions, tomatoes, cucumber, chive, sweet pepper and hot pepper, chadon bene. Crush cooked egg yolk with a fork, and mince egg white. Add to mixture.

Combine vegetables and saltfish. Mix well. Season with pepper, lime juice, oil and sugar.

If avocados are in season, peel, cut into wedges and garnish Bouljol shortly before serving.

This is usually a breakfast dish, but can be served at parties too.

Serves:4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Ilka Hilton-Clarke

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