400g of codfish
1/2kg of cooked potato, cut into 1/2cm thick slices
2 large red bell peppers, toasted and seeded, cut into 1cm strips (340g)
4 hard-boiled eggs, cut into wedges
1 tablespoon of mustard
3 tablespoons of lemon juice
1/2 cup of olive oil
1/4 cup of chopped fresh parsley
400g of codfish
1/2kg of cooked potato, cut into 1/2cm thick slices
2 large red bell peppers, toasted and seeded, cut into 1cm strips (340g)
4 hard-boiled eggs, cut into wedges
1 tablespoon of mustard
3 tablespoons of lemon juice
1/2 cup of olive oil
1/4 cup of chopped fresh parsley
Lay the codfish in a glass bowl with cold water to cover, for 24 hours, changing the water several times
Drain and rinse the codfish
Cook the codfish for about 25 minutes
Drain and rinse the codfish again
Remove any skin or bones, then roughly flake the fish and keep it covered
In a salad bowl arrange the codfish, potato, bell peppers, and eggs
In a small bowl mix together the mustard and lemon juice
Gradually add the olive oil while whisking until the dressing becomes creamy
Add the chopped parsley and drizzle over the salad
Serve in 6 portions.
