Salt Cod Brandade (Dairy-free)

Ingredients

• 1 pound salt cod (I used Cristobal brand)
• 1/2 pound yukon gold potatoes
• 5 whole cloves garlic, plus 2 minced cloves garlic, divided
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 cup extra-virgin olive oil
• 1/2 cup cashew cream (or half and half if you prefer dairy)
• Salt and pepper, to taste Kosher salt and freshly ground black pepper
• Zest and juice of 1/2 lemon
• Chopped chives, for garnish
• Crackers or toast points, for serving

Directions

1. Rinse salt cod thoroughly, then transfer to a large bowl or container, and cover the salt cod completely with fresh cold water. Refrigerate for 24 hours, changing out the water a few times throughout. (This will help to remove much of the salt!)
2. Quarter your potatoes (or cut into even chunks if different sizes), place them in a saucepan with cold water, and bring to a boil. Continue to boil until totally fork tender, then strain and mash. You can also run them through a food mill or potato ricer, but I prefer to keep my branded a bit more “rustic” with the potato skins in the mix. Set aside.
3. Drain the salt cod, and place in a medium saucepan. Cover again with cold water, then add 5 whole garlic cloves, thyme sprigs, and a single bay leaf. Bring to a simmer, and cook for 10 minutes, then turn off the heat and let the fish sit for 20 more minutes.
4. Drain the salt cod again, reserving the garlic, and discarding the thyme and bay leaf. Remove any visible bones and silvery skin, then flake the salt cod. For tougher pieces of fish (I had one of these), feel free to chop coarsely with a chef’s knife before proceeding.
5. Add the salt cod to a stand mixer fitted with the paddle attachment, or a deep bowl with a hand mixer. Add the 2 cloves of minced garlic and the potato, and mix on low just to combine. Add the olive oil and beat on low-medium until lighter and fluffier, then add the cashew cream and lemon juice and zest, and mix again until well incorporated. Transfer brandade to a serving platter, and garnish with freshly chopped chives. Serve with toast points or your favorite crackers, either at room temperature, or warmed in the oven at 350 degrees until toasty (about 10 minutes).

http://www.sweetlyserendipity.com/savory/salt-cod-brandade-dairy-free/