Cornishman’s salty cod

plate 2 people
clock 30


  • 2 fillets of cod 
  • 4 tbsp sea salt 
  • 4 tbsp sugar 
  • 25g butter 
  • ¼ cucumber 
  • 1 tbsp dill 
  • 1 tbsp white wine vinegar 
  • 1 baked potato, skin removed 
  • 1 garlic clove, grated 
  • Sourdough, toasted 


  1. To make your salt cod sprinkle 1 fillet of cod with salt and sugar and wrap with cling film. Leave to cure in the fridge for 24 hours.  
  2. Once the cod firms up rinse well under cold water and pat dry. Then leave in the fridge and use within 5-7 days. 
  3. Soak in cold water for 12 hours before using to reduce the saltiness. Make a basic salt cod puree by blitzing the salt cod with the fluffy baked potato and garlic until it’s a coarse pate texture. 
  4. Divide your other cod fillet into two smaller pieces and pan fry them in melted butter for 4-5 mins. 
  5. Place the warm cod on a generous spoonful of salt cod puree. Put a handful of spiralised cucumber on the side, dressed in chopped dill and tossed in white wine vinegar and serve with toasted sourdough.