Cod and Bacon Jam Canapés

Joanna Schaffalitzky — 

Prepartion Time
Total Time

This is the first of my 20 Mile Cookalong dishes and is a very easy, but very tasty canapé.

I used fresh cod landed at Howth and Ed Hick's bacon jam, which he makes using a secret recipe, but if you're feeling adventurous you can try making your own using Eat Like a Girl's recipe. I finish these canapés with fresh horseradish, but you could also experiment with a little chilli (my sister's suggestion)

Bacon Jam
1 tsp per canapé
Horseradish (grated)
½ tsp per canapé
Oil or Butter
for frying
Salt & Pepper
to season
Other Requirements

Sharp knife, chopping board, frying pan, fish slice, grater and teaspoon

First prepare your horseradish garnish so that it is ready to grab at a moment's notice. Peel the horseradish and grate using a fine grater. Once grated leave near your final prep area. You'll probably find that this makes your eyes water, so have a hanky at a grabbable distance. For the nine canapés I made, I used about a quarter of the root.

Time to prepare your cod. I cheated and got the fishmonger to remove the skin from mine for me, so all I had to do was cut the cod into equally sized cubes.

Heat some oil in your frying pan and add the cod cubes. I used Donegal rapeseed oil, because while it wasn't from within my 20-mile radius, it is an excellent Irish product.

Fry the cod until starting to brown, about 2 - 3 mins. Carefully flip them over with the fish slice, as this is the point where they are most likely to fall apart. I had one casualty on the evening myself. Once cooked on the second side, season in the pan with a little salt and pepper.

Move the cooked cod carefully to your serving dish. Add a teaspoon of the bacon jam to the top of each piece and cod. Garnish with a pinch of horseradish (about ½ teaspoon).

Serve and enjoy!


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