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  • Duration
  • Cook Time
  • Prep Time
  • 24 ServingsServings


  • 2
  • 1/4 lb. Salt cod, soaked 24 hours in water, then drained, rough chop
  • 3 Tbl Spanish onion, fine dice
  • 2 Tbl Extra virgin olive oil
  • 2 Tbl garlic, finely chopped
  • 1 Qt Whole milk
  • 1 cup heavy cream
  • 2 Tbl Cured black olives, pitted
  • 2 tsp Grain mustard
  • 1 tsp White truffle oil
  • Salt and Pepper to taste-be careful
  • 24 ea. Bread crouton or mini tarT



1 Sauteé the onion in olive oil until soft. Add the garlic, potato, and cod, and cook until the completely mixed through.

2 Slowly add the milk and cream, be careful not to burn, keep the heat low.

3 The mixture should look like mashed potatoes.

4 Cool slightly (about 10 minutes at room temperature). Puree the mixture in a food processor until smooth.

5 It should increase in volume. Add in mustard and truffle oil. Salt and pepper to taste.

6 Serve hot or cold using the olive as garnish.

7 Fill the tarts and reheat in the oven or chill and spread on a crouton.

Source: Idaho Potato Commission

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