Skip to content

← All recipes

Salted cod brandade

Senja and Lofoten klippfisk dried for months, then revived in milk and whipped with potato into a creamy spread. Spoon it on toast, dip rye crackers, eat by the spoonful with cold beer.

4 servings120 minMedium

Ingredients

  • 300g klippfisk (salted dried cod)
  • 3 medium potatoes
  • 300ml milk
  • 3 garlic cloves
  • 100ml olive oil
  • 1 lemon (zest + juice)
  • Black pepper
  • Parsley

Steps

  1. Soak cod in cold water 24 hours, change the water 3 times
  2. Boil potatoes in salted water 20 min, drain
  3. Simmer drained cod in milk with garlic 12 min, never letting it boil hard
  4. Lift cod out, flake and check for bones
  5. Mash potatoes with the milk, fold in cod, drizzle in olive oil while whisking
  6. Finish with lemon zest, juice, pepper and chopped parsley

🏕 Tent tip

If you can't pre-soak 24 hours, use already-desalted cod (avsaltet) sold in vacuum packs at every Senja Coop — same flavour, no waiting.