Name: Salt Cod Fish Cakes
Cook time: 1 1/4 hour
Total time: 2 days
Yield: Makes 6 servings
Ingredients: 1 lb skinless boneless salt cod (preferably center-cut); 1 medium onion, finely chopped (1 cup); 3 1/2 tablespoons unsalted butter; 1 lb russet (baking) potatoes; 1 parsnip (1/4 lb); 1/2 teaspoon black pepper; 1 large egg, lightly beaten; 1/2 cup plain dry bread crumbs; 3 tablespoons vegetable oil

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Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring farmers and fishermen. This recipe is based on the fish cakes she still makes today.

Cooks' Notes

·Brands of cod differ in their degree of saltiness: A less salty variety may need only 1 day of soaking, while another could require up to 3 days. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.
·Uncooked fish cakes can be chilled up to 24 hours.

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