Marinated salt cod terrine and olive "dirt"

In Mexico as in Northern Italy, one of the most common ingredients on the Christmas table is the baccala' or, in Spanish, bacalao which is nothing else than the old and "plebeian" salt cod.

The following is an elegantly rustic recipe that carries sunny notes from both the Mediterranean and the the Baja peninsula and that elevates this traditionally poor ingredient to a higher status.

Start by placing in a mixing bowl shredded rehydrated salt cod, finely chopped shallot, a grated tomato, an idea of garlic, chopped fresh Italian (flat leaf) parsley, S&P, a pinch of Spanish paprika, the best olive oil and a splash of balsamic vinagre.

Mix and let macerate for a few minutes while you'll prepare the garnish.

Mince very fine a few good black olives, sprinkle them on a baking dish and place in a medium hot oven until dry.

Plate the baccala' with the help of a ring or a cut can and top with grilled country bread rubbed with garlic.

Dust with a bit of parsley and the olive "dirt".

Enjoy with a good dry white or younger red and the company of your loved ones.

Salute!