March 30, 2017

Saltfish {Cod} Puffs with Wasabi Dip

Saltfish {Cod} Puffs with Wasabi Dip

This was the first time that I have ever used saltfish.
I knew what saltfish was, but had never used it before in recipes.
So when I took the Saltfish Recipe Challenge 2017,
I was excited to get my samples of saltfish and
get started on my recipe using this 'new to me' product.

When I took the saltfish {cod} out of the package,
I had expected the fish to be moist but it wasn't.
The fillets were dry and somewhat delicate due to the salt.
The cod fillets were a nice size and
after soaking them in water overnight,
the fillets plumped up nicely and
became quite large, considering the small package the came in.
I decided to bake the cod fillets first, before using them in this recipe.
The fillets were delicious!
Fresh tasting, with a nice, mild flavor.

Saltfish {Cod} Puffs are very versatile.
You can serve these delicious puffs as a cold or warm appetizer.
Saltfish filling is made with salted cod fillets, mayonnaise,
lemon juice, pimento, pesto, chopped celery, red onion,
minced garlic, salt, pepper and
original salt-free seasoning blend, such as Mrs. Dash.
Delicious and versatile. A true flavor delight~

When serving these yummy 'puffs',
we opted for a spicy, horseradish based Wasabi Dip.
The wasabi dip is made with cream cheese,
mayonnaise, dijon mustard and
wasabi paste from a tube.
Wasabi paste packs a punch so add it slowly and
taste dip several times while adding the wasabi paste,
to make sure it's to your liking.
If you don't like wasabi at all, don't add it,
substitute hot sauce or chilies instead.

The 'puff' recipe we used,
is basically the same recipe that is used,
to make both savory and sweet 'puffs',
such as cream puffs or gougeres.
Puffs are made with water, butter, flour,
salt, sugar and eggs....
'puffs' are so easy to make....
with ingredients most people have on hand.

Sweet puffs can be filled with whipped cream,
whipped topping, pudding, macerated fruit or
even ice cream.

Savory puffs and gougeres can be filled with any filling such as;
this filling for saltfish {cod},
tuna-fish filling, smoked salmon filling or
any filling made with shrimp.
You can also fill the puffs with a meat filling such as:
bologna spread, ham spread, chicken spread or
even a spam/cheese spread.
Let your imagination run wild!

To learn more about Cristobal Salted Cod Fillets go to: Cristobal
Please follow CFE Boston on:

Saltfish needs some extra preparation time before using in recipes.
Soaking saltfish in water overnight eliminates the salt content that preserves it,
leaving you with a delicious and
fresh tasting piece of fish that is ready to use in recipes.

Saltfish Preparation:
Place the saltfish in a large mixing bowl with enough water to cover.
Let soak for 24 hours in the refrigerator,
changing the water 2 or 3 times.
(For example: cover 1 lb. salted fish with 6 cups cold water)

Drain the water from the bowl, carefully remove fish and
pat with a paper towel to remove any excess water.
The fish is now ready to be used in recipes.
*Longer soaking or more frequent water changing will further decrease the salt content.*

Baked Saltfish {Cod}

  • 2 pounds salt fish fillets, {cod}
  • 1/4 cup cold butter, cubed
  • 2 teaspoons freshly ground lemon-pepper seasoning
Cooking Directions
  1. Preheat oven to 375º
  2. Spray 2 quart baking dish with non-stick cooking spray.
  3. Place cod fillets in baking dish.
  4. Dot cod fillets with cold butter.
  5. Sprinkle lemon-pepper seasoning over fillets.
  6. Cover with foil. Bake for 45 minutes, uncover, bake 15 minutes more or until fish flakes easily with a fork. Cool.

Saltfish {Cod} Puffs with Wasabi Dip

  • 1 cup flour
  • 1 cup water
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/2 cup butter, cut into cubes
  • ziplock baggies
  • baking sheet
  • parchment paper
  • Egg Wash:
  • 1 egg
  • 1 teaspoon water
  • Saltfish {Cod}Filling:
  • 2 1/2 cups baked, flaked saltfish {cod}
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped pimento
  • 1 tablespoon basil pesto (jarred)
  • 3 tablespoons finely diced celery
  • 3 tablespoons finely diced red onion
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 or 2 teaspoons original salt-free seasoning blend 
Cooking Directions
  1. Preheat oven to 425º
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium saucepan, over med-high heat, heat water just to a boil. Stir in sugar and salt. Add butter and stir until butter melts. Add flour, stir until completely combined and mixture forms a ball and a thin film forms on the bottom of the pan. Transfer mixture to a bowl, allow to cool for 15 minutes.
  4. Once mixture has cooled, beat in eggs, one at a time, into flour mixture until egg is totally incorporated into flour mixture before adding the next egg. Transfer mixture to a large ziplock baggie. Snip off one corner of the baggie. Pipe mixture onto prepared baking sheet, leaving 2-inches between each puff. Should have between 16 to 20 puffs, depending on size of puffs.
  5. Make egg wash: In small bowl, beat together egg and water. Brush egg wash on puffs.
  6. Bake puffs at 425º for 10 minutes. Lower heat to 350º, bake for an additional 20-30 minutes longer or until puffs are golden brown. Remove from oven, leave puffs on baking sheets, using a skewer or toothpick, poke a small hole in the top of each puff to allow steam to escape. Allow to cool.
  7. Make saltfish filling:
  8. In a large bowl, mix together saltfish, mayo, lemon juice, chopped pimento, pesto, celery, red onion, garlic, salt, pepper and salt-free seasoning blend. Break up any large pieces of saltfish. Refrigerate for 1 hour.
  9. Slice puffs in half and fill with saltfish filling. 
  10. Serve filled puffs with wasabi dip.
To serve warm.
Oven directions:
Place saltfish filling in an oven proof bowl.
Bake at 350º for 10 to 15 minutes or until bubbly.
Serve with sliced puffs and wasabi dip.
Crock-pot directions:
Spray 3-quart crock-pot with non-stick cooking spray.
Spoon saltfish filling into prepared crock-pot.
Cook on high for 3 hours or until heated through.
Serve with sliced puffs and wasabi dip.

Wasabi Dip

  • 1/4 cup cream cheese, soften
  • 1/2 cup to 3/4 cup mayonnaise
  • 2 tablespoons wasabi paste (from tube)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt-free seasoning blend
  • pinch of salt
  • freshly ground black pepper
Cooking Directions
  1. In small bowl, beat cream cheese until fluffy; add mayonnaise, wasabi paste, mustard, salt-free seasoning blend, salt and pepper. Beat until combined. Cover and refrigerate several hours or overnight.
Fish, Egg, Appetizer, Mayonnaise
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