1 kg fresh chilled cod fillet

3 bay leaves

1 medium carrot

1 medium red onion

2 tablespoons capers

Juice from ½ a lemon

Red peppercorn, black peppercorn, and allspice peppercorn to taste

1 tablespoon sea salt

300ml dairy-free oat cream

Black pepper to taste

1 tablespoon fruit vinegar

 

Bring about 1L of water to a boil. Add the three types of whole peppercorns, bay leaves, and fruit vinegar, and boil for a minute.

Add the whole carrot (washed) and boil on medium heat for 2-3 mins.

Then carefully add the cod fillet. Reduce the heat to minimum, cover, and simmer for 5-7 mins until the flesh is cooked, but not overcooked. Take out the fillets and carrot and set aside to cool. Discard the rest.

In a big mixing bowl, coarsely grate the carrot.  Add finely chopped red onion, chopped capers, salt, and ground black pepper.

Then using a fork, break the cod fillet into small flakes, discarding any remaining skin and bones.

Add lemon juice and oat cream, and gently combine all together.

Cover and let it sit in the fridge for a few hours before eating, ideally overnight.

Serve on a bed of gluten-free bread, topping up with fresh samphire or fresh parsley.