Neapolitan salt cod, potato and olive salad

Ingredients

For 1 serving

• Salt cod70 g
• Potatoes200 g
• Black olives20 g
• Capers5 g
• Parsley5 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil12 g
• Lemon juiceto taste

Contains: fish,

In season: November – January

Method

1. Use salt cod that has already been soaked and desalted. Wash and peel the potatoes, cut them into chunks of about 3 cm, put them in cold water, bring to the boil and cook for 15 minutes over medium heat, until tender to a fork; don't salt the water, as the cod is already salty.
2. Meanwhile put the cod in a small pan of cold water, bring to a gentle simmer and cook for 8 minutes over low heat, until the flesh flakes; drain, remove skin and bones and break it into flakes.
3. Peel the garlic and chop it very finely with the washed parsley; rinse the capers and pit the black olives.
4. Combine the cod, potatoes, olives and capers in a bowl; dress with the oil, lemon juice, the garlic and parsley mixture and chilli to taste, toss gently and serve warm or at room temperature.