- 1 LB Salted Cod Fish
- 1 medium Onion - diced
- 1 medium Cucumber – seeds removed and diced
- 1 red / green Sweet pepper – diced
- 2 Plum tomatoes – seeds removed and diced
- ¼ cup Cane vinegar
- 2 tsp Fresh thyme leaves
- 2 Tbsp Walkerswood Scotch Bonnet Sauce
Method:
Boil the Salted Codfish until tender, drain and rinse under water to cool.
Remove the skin and bones and shred fish into small strips.
Toss all remaining ingredients into a non reactive bowl and allow to marinate for half hour.
Served as a dip with firm crackers.
