Salt cod fritters with allioli and watercress salad

Makes about 20 fritters, for a canape platter or to serve four to six as a starter

For the allioli

• 250g salt cod
• 300g floury potatoes
• 2 bay leaves
• 0g whole milk
• 1 clove garlic
• 1 big handful parsley leaves
• 0.5 tsp smoked paprika
• 2 tsp mustard powder
• 1 tbsp olive oil
• 35g plain flour
• 2 eggs
• 0 vegetable oil

To serve

• 2 egg yolks
• 3 cloves garlic
• 1 tbsp dijon mustard
• 2 tsp fresh lemon juice
• 2 tsp cider vinegar
• 250g olive oil
• 250g vegetable oil

• 150g watercress
• 1 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil
• 0 Lemon wedges

Step 1
If you can’t get hold of salt cod, it’s simple to make at home: take a 250g piece of boneless loin or steak, place on a layer of sea salt in a plastic container, cover with more salt, then pop on a lid and refrigerate for up to five days (you can add other flavourings, too: fresh herbs, say, or chopped garlic).

Step 2
Turn the fish every day, pouring off any liquid it gives off, then soak, prepare and cook as below.

Step 3
If need be, you can cheat with the allioli by mixing crushed garlic into top-notch mayo.

Step 4
Put the drained cod, potatoes and bay in a pan and cover with milk.

Step 5
Bring to a boil and simmer for four to five minutes, until the fish flakes easily away from the skin.

Step 6
Scoop the fish out of the water and set aside to cool; leave the potatoes to simmer for five to seven minutes more, until almost falling apart.

Step 7
Drain the potatoes, reserving the poaching milk, then mash smooth with a tablespoon or two of the milk.

Step 8
Fork in the flaked fish, garlic, parsley, paprika and mustard powder, and season to taste.

Step 9
Meanwhile, put a tablespoon of oil in a pan and add 150ml water.

Step 10
Bring to a boil, then take off the heat and add the flour, whisking vigorously, until smooth.

Step 11
Beat in the eggs one at a time, until combined, then stir in the salt cod mixture and cook over a low heat for three to four minutes, stirring constantly, until the mix thickens.

Step 12
Spread on a large plate or baking tray, and leave to cool.

Step 13
For the allioli, put the egg yolks, garlic, mustard, lemon and vinegar in a food processor and blitz briefly.

Step 14
With the motor running, add the oil drip by drip, until the mix starts to come together, then add the oil in a thin, steady stream until you have a glossy, smooth mayonnaise.

Step 15
Season to taste, adding a touch more lemon, if you think it needs it.

Step 16
Using two dessertspoons, shape tablespoons of the salt cod mix into quenelles or rounds.

Step 17
Arrange on a plate or oven tray lined with greaseproof paper, cover with clingfilm and refrigerate for at least an hour, to firm up, or overnight.

Step 18
To cook the fritters, fill a wok or heavy-bottomed pan with enough sunflower oil to come 5cm up the sides, then heat to 180C (or until a small cube of bread turns golden in 45 seconds).

Step 19
Gently drop a few fritters into the hot oil – don’t overcrowd the pan – and fry for two to three minutes, until golden and crisp.

Step 20
Drain on kitchen towel and serve at once; or make them all in advance and keep warm in a low oven or heat up later in a hot oven.

Step 21
Just before serving, toss the watercress with the vinegar and oil, season and serve with the warm fritters, allioli and lemon wedges.