Festive cod pâté-style mash – a tasty blend of cod, crab meat, and mashed potatoes combined with herbs, wine and olive oil, a perfect spread for Christmas Eve or special occasions.
Recipe Intro
This refined version of the traditional Italian Baccalà Bianco or Croatian Bakalar na Bijelo features a creamy cod pâté or mash, traditionally made with dry salted cod or saltfish. As this method can be complex and time-consuming, I usually prepare this dish with fresh cod with a touch of smoked cod to replicate the signature smoky aroma and flavour. This approach is quicker, simpler, and delivers a taste remarkably close to the classic preparation. It’s a dish often enjoyed during Christmas Eve and Easter celebrations.
This recipe elevates the traditional dish into a more luxurious version by incorporating crab meat, white wine, cream, and lemon zest. Serve this cod and crab pâté as a chilled appetiser with a selection of breads, or enjoy it warm as a main course.
Essential Ingredients & Substitutes
- cod – Buy it fresh or frozen. An excellent alternative is a haddock or any other white fish of your preference.
- smoked fish – Buy a small piece of smoked fish. If smoked cod or haddock is unavailable, any other smoked white fish is fine. For a special touch, colour, or texture, you can also prepare it with smoked salmon.
- crab meat – Use white crab meat, either fresh or from jars/tins. If fresh crab isn’t available, jarred crab meat is an excellent alternative. Prawns or langoustines make a perfect substitute.
- potatoes – Use a combination of half floury potatoes and half waxy potatoes.
- olive oil – Preferably unfiltered. Using other types of oil would change the flavour of the dish.
- herbs – Fresh dill and parsley, finely chopped.
- onion and garlic – Gently fry the garlic and onion, avoid burning, caramelising, or darkening in colour. Add garlic in the final 30 seconds, as it requires a short time to fry; longer frying may cause it to burn and turn bitter.
- double cream
- wine – Use dry white like Sauvignon Blanc, but feel free to experiment with flavours, and consider trying it with a sweeter variety, such as Riesling or Muscat.
🐟🌍 While you’re here, check out these delicious seafood recipes from around the world:
Monte Carlo seafood and fish pie
Mussels Provencal in tomato sauce
Drunk langoustines and prawns in rich sauce
Preparation & Cooking Tips
- If serving as a cold appetiser, prepare it in the morning for dinner that day or the day before, as it tastes better after resting in the fridge. If serving it hot, you can prepare it just before serving.
- After cooking the cod, let it cool until it’s safe to handle. Carefully check through it with your fingers to remove any bones, and make sure to peel off the skin.
- For a completely smooth texture, use a hand blender after all the ingredients have been added and combined.
Festive cod pâté-style mash – Presentation & Serving
This festive cod and crab mash can be enjoyed as a spread on bread, much like a traditional pâté, but it also makes for a light starter or even a main course when served with slices of fresh bread on the side and a bowl of salad.
Alternatively, try it with pasta, as traditionally served in Istria, Croatia, where local Posutice pasta is mixed with cod and potato mash. Truly delicious!
Enjoy this tasty treat as a snack, canapé, or starter. Perfect with homemade warm bread or toasted brown or white bread. It makes a tasty canapé on blinis or you can serve it as a simple starter. For an extra touch of indulgence, top it with your favourite caviar. Drizzle with some lemon juice and enjoy!
Recipe Card
Festive cod and crab pâté-style mash (spread)
Equipment
- 1 potato masher
- 1 hand blender optional
Ingredients
- 2 cod fillet - approx 400g
- 1 smoked cod fillet - or other smoked fish , approx 150g -200g
- 1/2 cup white crab meat
- 2 potato - medium size
- 100 ml white wine
- 1-2 tbsp cream
- 4-5 tbsp olive oil
- 1 lemon
- 1 onion
- 4 cloves garlic
- 2 tsp dill
- 3-4 tbsp parsley
- salt, pepper - to taste
Instructions
- Place the cod in a pot with enough water to cover the fish. Simmer for about 8-10 minutes. Once the fish is cooked, allow it to cool enough to handle it by hand. Remove all the skin and ensure it is free from bones. (if making with lobster tail or fresh prawns instead of crab meat, add it to the fish to simmer together. Shell the lobster tail and cut it into small pieces, or finely chop the prawns and continue with the recipe.)
- In a separate pot boil the potato. Drain.
- Sauté onion and garlic in olive oil for about 3 minutes. Pour in the wine and let it evaporate by half or more. Remove from the heat.
- In a bowl, combine the cooked potato and fish. Add the herbs, lemon zest, and onions, then start mashing. Gradually mix in the cream and olive oil, and season with salt and black pepper to taste. Continue mashing and mixing until the mixture is smooth and creamy.
- Cover the mixture with slices of lemon, wrap tightly with cling film, and place in the fridge to chill completely before serving as a cold starter. If serving warm, serve immediately.