Recipes,  Spring 2018

Creole Bruschetta

By Chef Marc- Ellie Lissade


  • 1 pack of saltfish (boneless)
  • 1 onion
  • 3 chopped green onions
  • Parsley
  • Half of 1 red and green peppers
  • 2 tablespoon oil
  • 2 tablespoons of lime juice
  • 2 teaspoon of cayenne pepper
  • 1 teaspoon of black pepper


1. Boil the saltfish to desalinate it.

2. Meanwhile, peel and thinly slice the onion and the green onions, Chop the parsley, cut the green and red pepper into small pieces. Set aside.

3. Extract the water out of the salt dish by squeezing it with your hands or a drainer. 4. Flake the cod with a fork and place it in a bowl. Add onion, green onions, green and red pepper, parsley, black pepper.

5. Then combine everything.6. Chill before serving.

7. Serve with an avocado mousse and Plantain chips (papita) on top for decoration, on a lightly toasted baguette. Voila!!

8. Quick Recipe For Avocado Mousse.

9. 2 Avocados

10. 1 tablespoon of Regular Mayonnaise

11. Salt and pepper for taste

12. 1 teaspoon herbs and garlic seasoning

13. 1 squeezed Lime juice or 2 tablespoons


Mashed the avocados using a food processor or a (Pilon) then add all the other ingredients in a bowl mix with a spoon until the mixture is smooth or use a food processor.

Ready in 115 minutes

Serves 6 people

Prep 25 minutes

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