Ingredients with Measurements:
- 1 cup dried cod skin
- 2 cups water
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Medium saucepan
- Colander
Step-by-step instructions:
1. Rinse the dried cod skin under cold water to remove any dirt or debris.
2. In a medium saucepan, bring the water to a boil and add the dried cod skin. Reduce the heat to low and simmer for 10-15 minutes, or until the skin is tender.
3. Drain the cod skin in a colander and rinse under cold water. Pat dry with a paper towel and cut into bite-sized pieces.
4. In a large bowl, combine the cod skin, red onion, cucumber, tomatoes, parsley, cilantro, and mint.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 9g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Dried cod skin can be substituted with fresh cod skin or any other fish skin.
- Red onion can be substituted with shallots or white onion.
- Cucumber can be substituted with zucchini or celery.
- Tomatoes can be substituted with cherry tomatoes or sun-dried tomatoes.
- Parsley, cilantro, and mint can be substituted with any other fresh herbs.
Variations:
- Add chopped avocado or boiled eggs for extra creaminess.
- Add chopped olives or capers for extra saltiness.
- Add chopped jalapeno or red pepper flakes for extra spiciness.
Tips and tricks:
- Make sure to rinse the dried cod skin thoroughly to remove any dirt or debris.
- Simmer the cod skin gently to prevent it from becoming tough.
- Use a sharp knife to cut the cod skin into bite-sized pieces.
- Let the salad marinate in the dressing for at least 30 minutes before serving for maximum flavor.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Rice pilaf
Troubleshooting advice:
- If the cod skin is tough, it may need to simmer for a few more minutes.
- If the salad is too dry, add more dressing or a splash of water.
Food safety advice:
- Make sure to rinse the dried cod skin thoroughly to remove any dirt or debris.
- Store the salad in an airtight container in the refrigerator and consume within 3 days.
Food history:
- Dried cod skin is a traditional ingredient in many coastal cuisines, including Portuguese and Scandinavian.
Flavor profiles:
- Salty, savory, fresh, herbaceous, tangy.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Norwegian