Salted Pollock is a fish that has been cured with dry salt for preservation. Its the oldest method in the world.
There are ways to make sure you don’t feel like you are eating just salt. Once you do any of these methods: boiled, rinsed, soaked over night or any you might prefer, the taste is amazing and its versatility endless.
This specific salad is best cold and its delicious.
1 lb of salted pollock (or bacalao)
2 chayote, peeled and cut in quarters.
3 hard boiled eggs
1/2 red onion sliced
1/4 white onion sliced
1 Avocado peeled and cubed
10-12 pitted green olives
1/3 cup of apple cider vinegar
1/2 Tbs of salt
1/4 cup of olive oil
1 large tomate diced
Rinsed pollock well under cold water for about 4-6 minutes. This will allow the salt, at least the “extra” salt. Leave soaking overnight.
An hour or so before serving, “dinner time” drain water rinse and add more water. Set aside.
In a bowl, add salt and vinegar to the onions. Stir, mix and let sit. This will allowed the onions to loose their bite and get lightly pickled.
After about 20 minutes add olives, tomatoes to the onions and drizzle with olive oil. Mix well and set aside.
While you let the onions mixture sit, In a pot add water to eggs and chayote and start boiling. Cooking time should be about 20 minutes but remember to scoop eggs out after 6 min., bathe them in iced water, peel and cut.
When the chayote is fork tender, slice them the long way. Or however you like
Now lets assemble. Here there is really no right way. In a serving platter have your fish. I like to crumble it not too small.
Layer the rest of your ingredients, leaving the yummy onion mix for last. Make sure you drizzle all the liquid.
Optional: drizzle with some olive oil and serve! Enjoy!