Brandade Smoked Black Cod

Directions

1. 1
   Soak the cod in the milk for 24 hours to remove excess salt. Poach cod in fresh milk for 6 minutes. Cook potatoes until tender in salted water, drain and cool. In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool. In a food processor pulse the 1/4 of the garlic, potato and cod at a time.
2. 2
   Remove the mixture and repeat. Fold the olive oil in by hand. Adjust the seasoning. Brandade should be light and fluffy.
3. 3
   Slice the cucumber as thin as possible but retaining a full green ring.
4. 4
   Sprinkle with salt and let stand an hour.
5. 5
   Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
6. 6
   Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point.
7. 7
   Garnish with pickled cucumbers, caviar and a sprig of dill.