Instructions

1. 1
   Place the salt cod in a large bowl of cold water.
2. 2
   Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step.
3. 3
   Poach the cod in plain water for 25 minutes or until it flakes easily when tested.
4. 4
   Drain and break it into pieces.
5. 5
   Cook the onion in olive oil over low heat until translucent.
6. 6
   In a food processor, purée the cod, onion, and garlic with half of the olive oil.
7. 7
   With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.
8. 8
   Blend until smooth. If it is too thick, thin with milk or cream.
9. 9
   Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once.