Pastéis de Bacalhau

Method

1. Put 100 g of dried salt cod in a bowl of cold water, cover and refrigerate for 24 hours (up to 48 for a very thick piece), changing the water 3 or 4 times. Taste a shred at the end: it should be pleasantly salty, not harsh.
2. Drain the cod, put it in a small pan, cover with unsalted cold water and bring barely to the boil. Lower the heat and poach gently for 12 minutes, until the flesh flakes. Lift out, let it cool a little, then remove all skin and bones and shred the flesh into fine threads with your fingers, squeezing out excess water in a clean cloth.
3. Meanwhile boil 150 g of potatoes in their skins in salted water for 20-25 minutes, until a knife slides through easily. Drain, peel while hot and pass through a ricer or mash very smooth with no lumps or liquid added. Let cool to warm.