You all know by now that I'm from Norway, but did you know that Bacalao is Norwegian as well? It sure is. Up North of Norway they catch the cod, salt it and hang it outside until it's dry. It's quite a sight to see.
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Makes 12

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
fresh thyme

  1. Boil the fish for 4 minutes in unsalted water.
  2. Drain and place in a blender with potato, oil, garlic and lemon juice.
  3. Blend until smooth and season with salt and pepper.
  4. Smear the mixture on baguette slices and sprinkle with eggs, thyme and more black pepper.


Photography by Frances Janisch

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