Salt Cod and Olives on Crisp Toast

from Jamie Kennedy's Seasons
Jamie Kennedy
One of the first Canadian-trained chefs to become a star, Jamie Kennedy built his reputation on a respect for local ingredients in season. With his recipes and tricks of the trade, the at-home cook can turn out gourmet meals for all seasons. Colour photos. $29.95.
 
Society has evolved since the days of the triangle trade: slaves for rum and salt cod. However, vestiges of that trade remain. Travel to the Caribbean and you may be puzzled to find that, even though the waters surrounding the islands are teeming with fish, the local cuisines feature dishes like "Saltfish and Ackee." Salt cod remains a staple in European countries as well. In Portugal, it is referred to as "mountain fish" because of its ability to travel inland and keep "fresh" indefinitely. For this dish, it will be necessary to start the preparation 36 hours before serving.

Serves six.

For the salt cod:

1/2 lb/228 g salt cod
2 medium potatoes
1 clove garlic, finely chopped
1/4 cup/60 mL fine olive oil
Freshly ground black pepper to taste

For the olive toasts:

12 slices white or whole wheat bread
1/2 cup/120 mL small Niçoise or Italian olives
1 small tomato, washed
2 tbsp./30 mL fine olive oil

Place the cod in a pot big enough to completely submerge it in water. Soak the cod in several changes of water for 24 hours. The soaking leaches out most of the salt and also rehydrates the fish so that it approximates the look and feel of fresh cod. After 24 hours, remove the fish from the water and set on towels to drain.

Boil the potatoes in salted water until soft. Flake the cod with your fingers into a stainless steel bowl. Add the chopped garlic. Working with a fork, add the olive oil while mashing the cod mixture.

When the potatoes are cooked, peel them and mash them into the cod mixture. Adjust seasoning with black pepper.

Preheat oven to 275°F/135°C. Cut the crusts off the bread and slice the bread into squares or triangles. Place the shapes on a baking sheet and bake in the oven for 20 minutes or until they are crunchy and golden.

Roughly chop the olives and tomato and mix with the olive oil.

Presentation:
Spread some of the cod mixture on each piece of toast. Spoon some of the olive-tomato mixture on each canapé and serve on a platter.

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