This post is sponsored by CFE International Brand but the content and opinion expressed here are my own.

Brandade is a creamy and amazingly delicious dip with flavor of the sea prepared using combination of salted fish, potatoes, garlic and olive oil.


I decided to participate in the saltfish blogger recipe challenge by CFE International using one of their salted fish brands (Cristobal, Buena Ventura, Isla Brisa and BacalaRico). This challenge required me to prepare either an appetizer or entree recipe. I did not have to think twice before applying to this contest as my family loves seafood. I am glad that I was selected to participate in this challenge. The folks at CFE International were prompt in sending me their products and following up with me during the process. It has been a pleasure working with them! Do not forget to follow CFE International  on Facebook, Twitter, Instagram, and Pinterest as they provide regular updates on products, contests, recipes and more.


I decided to prepare Brandade using salted pollock fillets (Isla Brisa), as an entry for the appetizer category. It is a delicious dish from France prepared using combination of salted pollock (or cod) fish, potato, garlic cloves, olive oil and milk or cream. This dish can be prepared for a large gathering and can be made ahead of time, and requires only few minutes of baking just before you are ready to serve. This appetizer should be served warm with some crackers, baguettes or crostinis. It pairs well with wine and beer.

Preparation time : 1 hour
Serves : 18


Ingredients for Brandade

Salted fish – 1 pound (soaked and water changed twice)
Medium sized Potatoes – 4
Garlic cloves – 5
Dried herbs – 1 tbsp (mint, basil, or thyme)
Cayenne powder – 1/2 tsp
Olive oil – 1/2 cup
Milk or heavy cream – 1/2 cup
Salt – to taste

Steps to prepare Brandade

Step I

  • About 12 hours before preparing this dish, remove the fish fillets from the package and run it under cold water until all the excess salt is washed off its surface.
  • Then soak the fillets in a large bowl and keep it in the refrigerator. If possible change the water once or twice, but its not mandatory.

Step II

  • Add roughly quartered potatoes to a large pot with salted water. Then add garlic cloves and herbs and boil it on high heat for about 15 minutes or until the potatoes are cooked through.
  • At the same time, cook the fish fillets in a medium sized pot with boiling water for 10 minutes.
  • Once both the potatoes and fish fillets are cooked, drain and transfer it to a large bowl.
  • Using a hand held electric beater, mix until they are well combined and forms a smooth paste. Add cayenne pepper powder, milk, additional herbs if desired, and olive oil and mix thoroughly using the hand held beater.
  • Check for salt. I had to add a pinch of salt as I had changed the water couple of times during the 12 hour period, and hence the fillets were not very salty to begin with. So taste and adjust salt accordingly.

Step III

  • Preheat the oven to 400 F.
  • Now transfer the prepared mixture to an oven proof dish and bake it for 15 minutes and then broil for about 5 minutes or until the top develops a golden brown color.
  • Brandade is now ready. Serve warm with a side of crostinis, baguette slices, crackers, or vegetables.

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    Brandade Brandade

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