Salt cod salad with buckwheat bread

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 6 Servings
  • Preparation Time: 1 Hour
  • Cooking Time: 1 Hour


For the bread
  • 3½ oz (100 g) fresh yeast
  • 1¾ lb (800 g) wholewheat flour
  • 7 oz (200 g) buckwheat
  • 3½ oz (100 g) lard
  • ½ oz (15 g) bread improver (optional)
  • ¾ oz (20 g) salt
  • 1¾ oz (50 g) sugar
  • 17½ fl oz (500 ml) water
For the sauce
  • pinch of salt
  • 3½ oz (100 g) almonds
  • 2¾ oz (80 g) hazelnuts
  • half a medium onion, roasted (ideally over a barbecue)
  • 1 ñora pepper (if ñora is not available, use roasted red pepper)
  • ½ tsp pimentón dulce (sweet paprika)
  • ½ tsp pimentón picante (spicy paprika)
  • 1 slice of fried bread
  • half a head of garlic, roasted (ideally over a barbecue)
  • 3 medium tomatoes, roasted (ideally over a barbecue)
  • 1¾ fl oz (50 ml) olive oil
  • 1 tbsp vinegar
For the xató
  • 2 heads of endive (chicory)
  • salt & pepper, to taste
  • 4¼ oz (120 g) salt cod (pre-soaked overnight to remove the salt)
  • 4¼ oz (120 g) cooked tuna (or good-quality tinned)
  • 4 anchovy fillets
  • 2¾ oz (80 g) olives
How to Make It
  1. Preheat the oven to 200°C (390°F).
  2. Add a couple of spoonfuls of warm water to the yeast to let it ferment.
  3. Meanwhile, to make the bread dough, mix the other ingredients by hand until a smooth dough forms (around 10 minutes) and then add the fermented yeast. Knead the bread for another 10 minutes and then leave to rest for 5 minutes.
  4. Divide the dough into portions of about 50g (1¾oz) and roll into balls. Let the dough balls proof until doubled in size and bake for 10 minutes on a tray in the oven. Reserve for later to fill with the xató.
  5. Make the sauce using a pestle and mortar. Put the salt in the mortar, and then add the other ingredients in the following order: first the almonds, then the hazelnuts (crush well to get a fine paste), then add the onion, the ñora pepper, the two kinds of paprika, the slice of fried bread, garlic, tomatoes, olive oil, and, finally, vinegar.
  6. To make the xató, put the washed endive leaves in a bowl and season with salt and pepper. Mix in the cod, tuna, anchovies and olives, and then coat lightly in the sauce.
  7. Slice off the tops of each of the bread rolls (keep the tops), and hollow out the centre. Fill the hollow with the xató, and then place the top of the bread roll back on.

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