Saltfish

For a traditional Anguillian breakfast

1/2 lb saltfish (salted cod)
2 medium onions, finely chopped
2 red and green sweet peppers
a small piece of hot pepper (or a dash of hot sauce)
1 tbsp lemon juice
1/4 cup salad oil
hard boiled eggs, quartered
tomatoes cut in wedges
Green Cuisine lettuce
1 avocado, sliced

Wash and soak saltfish (overnight is best). Drain and strip into pieces. Allow to rest for as long as you can, then wash and squeeze in water. Repeat washing as necessary to remove excess salt. Squeeze to dry. Shred with two forks.

Prepare at least 2 hours before use. Add finely chopped onions, sweet peppers, hot pepper, lemon juice and salad oil. Toss to blend until oil is absorbed. Do not refrigerate.

Pile lightly into centre of dish and alternate tomato wedges with sliced or quartered hard-boiled eggs. Garnish with lettuce and avocado slices.

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