Salmorejo

About This Recipe

Salmorejo is salt-preserved fish that's rehydrated and used in various dishes throughout Saint-Martinoise cuisine. It's a staple that reflects the island's fishing heritage and food preservation traditions.

Ingredients

Serves 4

• 1 lbsalt-cured fish, soaked 2 hours
• 3 tbspolive oil
• 2 mediumonions, sliced
• 2 tbsplime juice
• 1 tspdried thyme
• to tasteblack pepper

Instructions

1. 1

   Soak fish

   Soak salt-cured fish in cold water for 2 hours, changing water halfway to remove excess salt.

2. 2

   Flake fish

   Drain and pat dry. Remove any bones and skin. Flake into bite-sized pieces.

3. 3

   Make sauce

   Combine olive oil, sliced onions, lime juice, and thyme. Mix well and season with black pepper.

4. 4

   Combine and serve

   Add flaked fish to sauce, toss gently. Serve with bread or rice, or as part of other dishes.

Variations

• •

  Add diced peppers and tomatoes

• •

  Mix with rice for a quick meal

• •

  Use in croquettes or patties

Storage

Refrigerate 3-4 days in airtight container

Frequently Asked Questions