Stockfish Cananpes

Ingredients

• 250 g stockfish (3 days soaked)
• 1 shallot (finely diced)
• 1 garlic clove (finely chopped)
• 120 g potato cubes
• 3 tbsp olive oil
• 1 bay leaf
• 100 ml sherry
• 200 ml fish stock
• 4 dried figs
• 2 tsp lemon juice
• 8 slices baguette
• Salt
• pepper (ground)

Instructions

1. 1.

   Sauté shallot and garlic in hot oil, then add potatoes, crumbled stockfish, and bay leaf. Deglaze with sherry and pour in fish stock. Simmer gently for about 15 minutes until the potatoes are tender. Let cool and strain through a sieve, catching the broth. Remove the bay leaf.

2. 2.

   Slice figs thinly. Blend stockfish with potatoes and 120 ml of the strained broth into a fine puree. Season with lemon juice, salt, and pepper. Spread this mixture on baguette slices and top with fig slices for garnish.