14 oz bacalao, watered and ready to use
1 large boiled potato, peeled and cubed
3 tablespoons olive oil
1 garlic clove, finely chopper
2 tablespoons lemon juice
12 slices baguette, toasted
3 hard boiled eggs, peeled and chopped
- Boil the fish for 4 minutes in unsalted water.
- Drain and place in a blender with potato, oil, garlic and lemon juice.
- Blend until smooth and season with salt and pepper.
- Smear the mixture on baguette slices and sprinkle with eggs, thyme and more black pepper.
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