Salt Cod Dip

Ingredients

• 8 servings round buttery crackers for serving
• 4 cloves garlic thinly sliced
• 1 cup heavy cream 
• 1 tablespoon juice of lemon fresh
• 0.7 cup olive oil extra-virgin plus more for drizzling
• 8 servings pepper freshly ground
• 2 medium russet potatoes peeled halved
• 0.8 pound cod 
• 2 small sprigs thyme leaves 
• 2 cups milk whole

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• potato ricer

Directions

1. Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times.
2. Drain the cod. Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water.
3. Drain again, then add the milk and cream to the pan. Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes. Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish.
4. Put the potatoes in a saucepan and cover with cold water. Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain.
5. Let cool slightly, then press through a ricer or a food mill. Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes. Strain the flavored oil and set aside.
6. Put the cod, half of the flavored oil, the reserved milk mixture, the lemon juice and 1/2 cup hot water in a food processor; pulse until smooth.
7. Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper.
8. Transfer to a bowl and drizzle with olive oil.
9. Serve warm with crackers.
10. Photograph by Con Poulos