Stockfish with guacamole
Today we had diluted stockfish for dinner. It was a little twist in the traditional way that Mrs. Sverdrup uses to make - it is served with boiled almond potato, salad with cherry tomatoes and garlic oil.
This was served with mashed potatoes and guacamole with plum tomato. The garlic oil was of course included, lovely for stockfish.
Want to try this for yourself?
Make mashed potatoes as you prefer, this is only added salt, pepper, butter and milk.
Mash the avocado, add a little lime or lemon, salt and pepper, and cut small tomatoes into four.
The fish is soaked for about 7 minutes in lightly salted water.
Finely chop the garlic and mix with a good olive oil (this lasts well for a couple of weeks in closed packaging, and can be made the day before).
Garnish with a little parsley and you have a lovely dinner in 30 minutes!