Puerto Rican Serenata de Bacalao (Saltfish, Avocado and Tomatoes Salad)
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Ingredients
- 300 g salt cod (saltfish)
- 2 avocado
- 3 tomatoes
- 1 red onion, finely sliced
- 40 ml olive oil
- 1 lime
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice.
- 2
Drain the salt cod, cover with fresh water and simmer for 10 minutes until tender, then drain, cool and flake, discarding any skin or bones.
- 3
Chop the avocado and tomatoes and toss with the sliced red onion.
- 4
Fold through the flaked salt cod, the olive oil and the juice of the lime.
- 5
Serve straight away while the avocado is fresh.
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