Pick Up Saltfish
| 1 LB |
Salted Cod Fish
|
| 1 medium |
Onion - diced |
| 1 medium |
Cucumber – seeds removed and diced |
| 1 red / green |
Sweet pepper – diced |
| 2 |
Plum tomatoes – seeds removed and diced |
| ¼ cup |
Cane vinegar |
| 2 tsp |
Fresh thyme leaves |
| 2 Tbsp |
Walkerswood Scotch Bonnet Sauce |
Method:
- Boil the Salted Codfish until tender, drain and rinse under water to cool.
- Remove the skin and bones and shred fish into small strips.
- Toss all remaining ingredients into a non reactive bowl and allow to marinate for half hour.
- Served as a dip with firm crackers.
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