Need to perk up a bunch of Northern Europeans? When don’t you? Serve this spread. Garnish it with dill and watch them melt into a puddle of food love.

DETAILS
Makes: 4 12oz bowls or 8 2-cup bowls
Keeps: 4 days
Time (with prepared puree): 30 minutes

QUICK LINKS TO OTHER RECIPES

2 lb cod fillet

1/4 olive oil

2 tsp smoked paprika

1 tsp salt

1 tsp white pepper

2 lb baked potato, skinned

4 TBSP Chives, minced

3 cups garlic aioli (substitute with mayonnaise and a clove of garlic)

1 TBSP lemon zest

Salt and white pepper to taste (this could be as much as 3 TBSP of salt and 1 TBSP of white pepper – it’s up to you)

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO

What to Do

Rub cod in salt and white pepper. Place in oiled baking pan and roast in a 350° oven for 35 minutes or until soft and flaky.

Let cool. Once the fish is cold, remove it from the oil and discard the oil (it will be unforgivably bitter).

Place cod, potato in a food processor and pulse until finely shredded. Make sure to stop at finely shredded or even a touch before.

Add mayonnaise and lemon zest then pulse until the mixture is smooth.

Taste and season additionally.

Place in a bowl, invite Northern Europeans and enjoy.