Trinidadian Buljol Saltfish Salad with Avocado
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Ingredients
- 300 g salt cod (saltfish)
- 3 tomatoes
- 2 avocado
- 1 red onion, finely sliced
- 1 lime
- 1 scotch bonnet chilli
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice, then drain, flake and discard any skin or bones.
- 2
Cover the flaked salt cod with freshly boiled water, leave for 5 minutes, then drain well.
- 3
Chop the tomatoes and avocados, and mix with the sliced red onion, the juice of the lime and the finely chopped scotch bonnet chilli.
- 4
Fold the flaked salt cod through the salad.
- 5
Serve straight away while the avocado is fresh.
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