Salted Cod Salad with Oranges, Cilantro & Pork Skin Crackling over Toasted Potato Bread

Yesterday night was my last class day doing canapés. The proteins given to my partner and I was salted cod. It was the same cod that we filleted last Saturday. The concept was first conceived as a potato cod salad and then we decided to add some hints of ceviche flavors and serve it over toasted bread.

With the salad, we diced Yukon Gold potatoes and Granny Smith apples. We also added an ear of sweet corn, drizzled some lime juice and finely chopped cilantro. We poached the salted cod in milk and then flaked them into smaller pieces. At school, we have a bread kitchen and there’s always a bunch of different breads lying around. We decided to go with the potato bread. Anyway, the finished product:

Our canapés were popular among our classmates too!

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