Venetian style creamed salt cod is an irresistible appetizer typical of Venetian cuisine, easy and quick to prepare.
It is a cream made with soaked salt cod and a few other ingredients, simple to prepare with just a few simple precautions and with the help of simple electric whisks. Usually served on polenta crostini, it is also great to be spread on bread crostini!
Read how to make Venetian style creamed salt cod with the easy recipe you will find below, as usual, right after the picture 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 7 oz salt cod (already soaked)
- 1/2 cup sunflower oil
- 1/4 cup extra virgin olive oil
- lemon zest (from one lemon)
- 2 leaves bay leaves
- salt
- pepper
Preparation of Venetian Style Creamed Salt Cod
Remove the bones and skin from the salt cod, cut it into pieces and place it in a small pot.
Cover with cold water, add the bay leaves and the zest of one lemon and bring to the heat.
Cover the pot with a lid and let it cook for half an hour from the moment it starts to boil. Mash it as the cooking liquid reduces to be absorbed by the salt cod, until it becomes dry and soft.Place it on a plate and let it cool slightly.
Mix the two types of oil.
Put the salt cod in a bowl and whisk it with an electric mixer at low speed, adding the oils in a thin stream.Increase the speed of the whisks gradually until the oils are well absorbed and the mixture is thick, smooth, and creamy.
Adjust with salt and pepper and store your Venetian style creamed salt cod in airtight jars, in the fridge, for up to a week from the day of preparation.
Notes
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