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Saltfish Buljol

Flaked salt cod tossed with tomato, onion, sweet pepper, hot pepper and olive oil. A no-cook breakfast filling for bake.

Breakfast and Bakes

  • 35 min est.
  • Serves 4
  • Easy
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Trini
Saltfish buljol with tomato and onion on a decorated plate

Buljol is a cold salad of flaked saltfish (salted cod) with fresh tomato, onion, sweet pepper and hot pepper, bound with olive oil. It is a classic breakfast in Trinidad and Tobago, piled into a split bake with avocado and a hard-boiled egg.

The only real work is removing the salt. Soaking overnight is the gentlest way; boiling the fish in a couple of changes of water is quicker.

The recipe

Saltfish Buljol

Prep
20 min
Cook
15 min
Total
35 min
Serves
4

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

  1. Put the saltfish in a pot, cover with water and bring to a boil. Boil for 5 minutes, drain, then repeat with fresh water. Taste a flake: it should be pleasantly salty, not harsh. Boil once more if needed.
  2. Drain, cool, and flake the fish finely with your fingers, removing any skin and bones.
  3. Mix the fish with the tomato, onion, sweet pepper, hot pepper, chives and chadon beni.
  4. Add the olive oil and black pepper and toss well. Add lime juice if you like.

Serve it with

  • In coconut bake or fried bake
  • With sliced avocado and a hard-boiled egg

Substitutions

  • Smoked herring, soaked and flaked, can replace the saltfish.
  • Soak the saltfish overnight in cold water (changing it once or twice) instead of boiling.

Storing and reheating

  • Refrigerate covered and eat within 2 days.

Cook's notes

  • Add the hot pepper a little at a time.

https://trinbagorecipes.com/recipes/saltfish-buljol/

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