Salt cod cakes

Salt cod cakes before
going to the oven

An interesting old fashion way of making salt cod cakes. They are tasty and could be served as an appetizer.

SALT COD CAKES

Salt cod filet                               1 lb
Water                                          as needed
Milk                                             1 qt
Russet potatoes, peeled              1 lb 10 oz
Butter, whole                              1 oz
Onions, minced                          1/2 lb
Garlic cloves, minced                 2 ea
Eggs, whole                                1 ea
Prepared mustard                      1 Tbsp
Worcestershire sauce                 2 tsp
Tabasco sauce                            1/3 tsp
Fresh parsley, chopped              3 Tbsp
Salt and ground black pepper   to taste
Sliced bacon                                12 pieces
Dried bread crumbs                    6 oz
Vegetable oil to pan-fry              1 qt
Old Bay Seasoning                      1 tsp
Toothpicks  

Method

1. Rinse the salt cod in several changes of water. Soak the salt cod overnight in a large amount of water.
   
2. The next day, remove the salt cod from the water. Cut the cod into large chunks and simmer in the milk for 20 minutes.
   
3. Discard the milk and rinse off the salt cod under cold water. Dry the salt cod on paper towels for 10 minutes to remove any excess moisture. Break the salt cod into large chunks. Chill.
   
4. In a pot, put bacon and cover with water. Bring to boil and boil for 2 minutes. Drain. Do not rinse with cold water, let it air chill.
5. Sweat the onions and garlic in the whole butter until translucent. Chill.
   
6. Cut the russet potatoes into sixths and simmer in water until they are tender. Drain them
   and allow to air dry for 3 minutes.
   
7. Rice the potatoes. Combine the potatoes with the salt cod. There should still be small flakes
   of the cod visible with the potatoes.
   
8. Add the eggs, mustard, Worcestershire, Tabasco, Old Bay, parsley, sweated onions and
   garlic, salt, and black pepper. Check seasonings and chill before using.
   
9. Portion the cod cakes into 21⁄2-ounce-portions each. 
   
10. Bread lightly in the dried bread crumbs and then wrap a piece of bacon around the outside
    of the cod cake. Secure the bacon with a toothpick. Hold for service.
    
11. Pan-fry the salt cod cakes in the vegetable oil—start 30 minutes before service time. Drain
    on paper towels. Remove the toothpicks from the cod cakes. Finish the salt cod cakes in a 350°F oven to fully cook the eggs to145°F internal.
12. Sprinkle the minced chives over the plate.