Salted Cod Dip

Ingredients:

• 350 g salted cod, preferably fillet
• 2 cups of milk
• 1 cup heavy cream
• 2 medium potatoes, peeled and cut in half
• 2/3 cup olive oil
• 4 cloves garlic, thinly sliced
• 2 small sprigs of thyme
• 4 whole cloves
• 1 tbsp fresh lemon juice
• Freshly ground pepper
• Crackers or toast, for serving

Preparation:

1. Cover the cod with cold water and place in the refrigerator for 24 hours, changing the water 4 times.
2. Drain. Place the cod in a saucepan, cover with cold water, and bring to a boil. Drain, then repeat with fresh water. Drain again, then add the milk and cream. Bring to a boil and simmer until the meat begins to fall apart, about 15 minutes. Reserve 1/2 cup of the milk mixture, and drain the remaining liquid. Shred the fillets.
3. Place the potatoes in a saucepan and cover with cold water. Bring to a boil and cook over medium heat until tender, about 20 minutes; drain. Cool slightly, then mash. Meanwhile, combine the olive oil, garlic, thyme, and cloves in a saucepan; cook over low heat for 5 minutes. Strain the herb oil through a sieve and let it sit.
4. Place the cod, half of the herb butter, the remaining milk mixture, lemon juice, and 1/2 cup hot water in a food processor; process until smooth. Add the potatoes and remaining herb butter, season with pepper, and pulse to combine. Transfer to a bowl and drizzle with olive oil. Serve the cod dip warm with crackers.