Nutritional Info

Nutrition Facts

Serving Size 1 (37g)

Calories 26
Calories from Fat 2 (8%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 109.5mg 5%
Potassium 41.9mg 1%
Total Carbohydrate 4.4g 1%
Dietary Fiber 1.2g 5%
Sugars 0.1g
Protein 0.4g 1%

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Recipe Description
This goes together quickly when you have cooked potatoes and some soaked cooked salt cod in the refrigerator. It is easier to slice potatoes after they have cooled and been refrigerated.
Prep time
10 min
Cook time
10 min
Ready In
20 min


Serves Tool

Serves To:USMetric
5   small boiling potatoes, 3/8 inch thickness
1 Pinch(pn)  salt to taste
1 Cup(c)  flaked, cooked salted cod, about 5 ounces
1/4 Cup(c)  aioli
1   fresh parsley or cilantro, finely chopped
1   roasted red pepper or pimiento strips


Scrub potatoes but do not peel. Boil in salted water until tender, but not mushy. Drain potatoes and cool. Slice cooked potatoes into rounds about 3/8 inch thick. In a small bowl, combine flaked cod with aioli and parsley. Top each potato slice with a generous tablespoon of salt cod mixture and garnish with a thin strip of roasted red pepper, pimento, fresh parsley or cilantro.

Additional notes

Variation: Cut 2 hard-cooked eggs into thin slices. To assemble, place an egg slice on top of each potato slice, lightly season with salt and pepper and top with salt cod mixture.

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