Flaked Cod and Pea Board-Bowl with Crisp Rye

Flaked salt cod folded into buttery mashed split peas with white pepper and a sharp mustard-vinegar lift, beside crisp rye. It echoes Cod Hung Above Bryggen, where wind-cured stockfish from the Hanseatic wharf had to be soaked soft before supper.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 1 lb salt cod
• 1 cup dried split peas
• 1 large onion
• 3 tbsp butter
• 8 thin slices rye bread
• 1/2 tsp white pepper
• 2 tsp mustard
• 1 tbsp vinegar

Instructions

1. 1Soak the salt cod in cold water for at least 12 hours or overnight, changing the water twice; drain and rinse well.
2. 2Simmer the soaked cod in fresh water until it flakes easily, about 10 minutes; drain, remove any bones, and flake into large pieces.
3. 3Cook the split peas in boiling water until very soft, about 25 minutes; drain and mash roughly with a wooden spoon.
4. 4Slice the onion thinly and pan-brown half of it in butter until crisp at the edges.
5. 5Toast the rye bread slices until crisp, then spread lightly with mustard.
6. 6Assemble on a board or in shallow bowls: pea mash, flaked cod, remaining raw onion, browned onion, a few drops of vinegar, white pepper, and the remaining butter melted over the cod. Serve with the crisp rye slices.