Bacon Wrapped Saltfish With Tamarind Mayo


1½ lbs. salt cod, prepared and shredded
1 cup of breadcrumbs
½ tbsp. fresh thyme
¼ tbsp. lime zest
5 strips of bacon, cut in half
2 eggs
1 onion, peeled & cut in half
2 celery stalks
2 garlic cloves, smashed
2 parsley sprigs
1 carrot, peeled
Pinch of nutmeg, ground
Wax paper 18″ long piece
Salt and pepper
Cooking twine

Ingredients for the mayo:
½ cup mayo
2 tbs. tamarind juice
2 tbsp. leeks, minced
3 tbsp. parsley, minced
2 tbsp. chives, minced
¼ cup olive oil
Salt & pepper


Mix all mayo ingredients and place in the refrigerator until ready to serve.

Fill a large pot half way with water then add onion, garlic, carrot and pepper to taste and bring to a boil. Let the water boil while continuing with the recipe. Mix the salted cod, bread crumbs, lime zest, thyme and eggs; blend well. Place the mixture on top of the wax paper shaping it no longer than 10″. Sprinkle with nutmeg and pepper. Fold wax paper over the mixture and twist the ends to create a firm/ tight roll. Tie the ends securely with twine. Place the roll of salt cod into the boiling water and let cook for 15 min. then remove from the pot. Let completely cool before removing the wax paper. Slice into 1″ pieces and wrap each piece with bacon. Place the bacon wrapped salt fish in a pan and cook until bacon is crisp on all sides. Serve with the chilled mayo.

Makes 10 portions.