Think of brandade de morue as fish and chips Provençale. Brandade is a puree of reconstituted salted cod, potato and aromatics. It is especially popular in regions where commercial salt cod is available, such as in the Mediterranean. Home-salted cod is a satisfying substitute, and happily the dish plays well with Scandinavian flavors.
This simple but glamorous pot of fish and potatoes is perfect for holiday parties. Serve the pot hot with bread or crackers and a cucumber and orange salad for a first course. Or spread the pâté uncooked over crostini, garnish with the almonds and herbs, bake 10 minutes, and then then pass a serving tray among your cocktail party guests. For a less formal snack, roll chilled brandade into balls and coat with egg wash and bread crumbs, then fry.