Jul 13 2026
Restaurants›Chaval›Brandade Recipe

Brandade Recipe

Inspired by Chaval
Time1h 30m
Serves4

whipped salt cod, hippie chips, pickles

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Hippie Chips

Pickles

Method

Preparing the Brandade

  1. 1

    Soak the Salt Cod

    Rinse the salt cod under cold water and soak it in a bowl of water for 24 hours, changing the water several times.

  2. 2

    Cook the Potatoes

    Peel and chop the potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and let cool.

  3. 3

    Prepare the Brandade Mixture

    In a pot, combine the soaked and drained salt cod, cooked potatoes, minced garlic, and olive oil. Mash together until smooth, adding lemon juice and black pepper to taste.

Making the Hippie Chips

  1. 4

    Bake the Chips

    Preheat the oven to 180°C (350°F). Cut the corn tortillas into triangles, brush with olive oil, and sprinkle with salt. Bake for about 10-15 minutes until crispy.

Preparing the Pickles

  1. 5

    Make the Pickling Brine

    In a saucepan, combine vinegar, sugar, and salt. Heat until sugar dissolves.

  2. 6

    Pickle the Cucumber

    Slice the cucumber and place it in a jar. Pour the hot brine over the cucumber and add dill. Let it cool before refrigerating for at least 1 hour.

More from Chaval