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Whipped Salt Cod Spread (Brandade de Morue)

Few things bring folks together quite like a bowl of something rich, savory, and made for sharing. This Whipped Salt Cod Spread (Brandade de Morue) turns a handful of simple ingredients into a smooth, satisfying appetizer that feels special without being complicated.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 day 1 hour 30 minutes
Servings: 10 servings
Calories: 313
Ingredients Method Notes

Ingredients
  

  • 1 pound salt cod
  • 1/2 pound whole russet potatoes about 2 medium potatoes
  • 5 medium cloves garlic whole
  • 2 medium cloves garlic optional, minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 1/4 cups extra-virgin olive oil or 3/4 cup if no potato
  • 1/2 cup half-and-half or 1/4 cup if no potato
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons flat-leaf parsley leaves and tender stems finely chopped, optional
  • 1/2 lemon zest from 1/2 lemon, optional
  • crackers or baguette toasts for serving

Method
 

  1. Rinse the salt cod under cold running water and wash away any salt on the surface.
  2. Transfer the salt cod to a large container, cover with fresh water, refrigerate for 24 hours, and change the water several times.
  3. Bake the potatoes at 350°F (175°C) until easily pierced with a fork, about 1 hour, or simmer them in unsalted water until tender, about 45 minutes.
  4. Split the potatoes, scoop out the flesh, and mash using a food mill, ricer, or potato masher.
  5. Drain the soaked salt cod and place it in a saucepan with the whole garlic cloves, thyme, and bay leaf.
  6. Cover with cold unsalted water, bring to a simmer over medium-high heat, and cook for 10 minutes.
  7. Remove the saucepan from the heat and let the cod stand in the cooking liquid for 20 minutes.
  8. Drain the cod, reserve the cooked garlic, and discard the thyme and bay leaf.
  9. Flake the salt cod and remove any bones and silvery membranes.
  10. Transfer the cod and reserved garlic to a stand mixer fitted with the paddle attachment.
  11. Add the optional minced garlic if using.
  12. With the mixer running at medium-high speed, drizzle in the olive oil until fully incorporated.
  13. Drizzle in the half-and-half until fully incorporated.
  14. Add the mashed potatoes and whip just long enough to fully incorporate.
  15. Season with kosher salt and freshly ground black pepper.
  16. Mix in the optional parsley and lemon zest if using.
  17. Serve at room temperature with crackers or baguette toasts, or transfer to an oven-safe dish.
  18. Bake at 350°F (175°C) for 10 minutes, then broil for about 3 minutes until browned on top if serving warm.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Serve with crackers, baguette toasts, or a simple green salad for an easy appetizer spread.