This warm salad benefits from the resourcefulness of Croatians who still enjoy preserved fish with salt. Mixed with creamy red potatoes, a bit of bacon, and green onion – this salad makes a great side dish for any eastern European meal.
| Servings |
| 6 people |
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This warm salad benefits from the resourcefulness of Croatians who still enjoy preserved fish with salt. Mixed with creamy red potatoes, a bit of bacon, and green onion – this salad makes a great side dish for any eastern European meal.
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Ingredients
- 1 lb salt cod
- 2 lb baby potatoes (red, gold, or mix) , quartered
- 3 green onions , thinly sliced
- 2-4 slices bacon fried
- olive oil
Servings: people
Units:
Instructions
Day 1
- Rinse the salt off of the fish with cool water until the pieces begin to separate.
- Place separated fish pieces in a pot, cover with water and heat up gently until bubbles begin to break the surface.
- Turn off heat and drain.
- Rinse the salt from the fish.
- Cover the fish with water and let it soak overnight.
Day 2
- Place potatoes in a pot with water and cook thoroughly.
- Drain and place in a bowl with salt cod.
- Add in the green onion and bacon.
- Add a drizzle of olive oil and a bit of pepper to taste.