Yield: 1 servings
|200 grams||Salt cod|
|1 tablespoon||Cider vinegar|
|2 \N||Chilli oil - bottle|
|2 \N||Plum tomatoes; peeled, seeded and|
|\N \N||; diced|
|2 \N||Spring onions; washed and sliced|
|¼ tablespoon||Peeled and freshly grated ginger|
|2 \N||Radishes; sliced and trimmed|
|8 \N||Celery tops; with leaves|
|1 \N||Handful mixed lettuce|
|\N \N||Salt and pepper|
Soak the salt cod in milk and water for at least 24 hours. Change the water and milk at least twice.
Steam the salt cod, remove the skin and flake. Mix the vinegar and chilli oil, season with salt and pepper. Peel the avocado, remove the stone and cut into dice. Mix with the tomatoes, spring onions, grated ginger and a little of the chilli dressing.
Mix the mayonnaise and ketchup with the salt cod and ackee. Take a 6cm wide ring fill ⅔ with the avocado mix. Top with the salt cod mix. Remove the ring and garnish the top with slices of radishes and celery top.
Toss the lettuce with remaining chilli oil dressing and arrange around it.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.