Trinidadian-Style Buljol Saltfish Salad with Fried Bake

Method

1. 1

   Poach the cod in a pan of gently simmering water for 6–8 minutes until cooked through, then drain and flake into large chunks.

2. 2

   Toss the flaked cod with the tomato, onion, red pepper, spring onion, a good squeeze of lime juice and the olive oil. Season to taste.

3. 3

   Mix the flour with a pinch of salt and enough water to bring together into a soft dough, then knead briefly and flatten into a round.

4. 4

   Heat the vegetable oil in a frying pan and fry the bake for 3–4 minutes each side until golden and cooked through.

5. 5

   Serve the buljol salad alongside the warm fried bake.