Brandade on Poppy Seed Crackers

1. 1

   Rinse cod well to remove external salt.

2. 2

   Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.

3. 3

   Peel potato and cut into 1-inch pieces.

4. 4

   Put in a 2-quart saucepan with salted water to cover by 1 inch.

5. 5

   Bring to a boil and simmer potato until very tender, about 15 minutes.

6. 6

   (Do not drain until ready to whip.)

7. 7

   While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes.

8. 8

   Discard bay leaf, thyme, and clove and puree garlic with cream in a blender until smooth.

9. 9

   Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover.

10. 10

    Bring just to a simmer and remove from heat.

11. 11

    (Cod will just flake; do not boil or it will become tough.)

12. 12

    Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture.

13. 13

    Beat with an electric mixer at low speed until combined well.

14. 14

    Add oil in a slow stream, beating, and season with salt and white pepper.

15. 15

    Top crackers with warm brandade just before serving.

* Per serving · 4 servings · Values may vary.