Four days have passed, the chiquetaille (cod fish salad)http://atomic-temporary-17826715.wpcomstaging.com/2011/03/18/haitian-chiquetaille-cod-fish-salad/ is now ready to eat and you’re probably wondering what to do with it. So was I.
I, inexplicably, made a double recipe so I ended up with two large jars of a great batch of chiquetaille. Okay, one goes to M. & Mme Parret, no brainer. Now what?
Our friend Laura had mentioned having an avocado puree ring with chiquetaille at a restaurant in Port au Prince. Sounded pretty good! I went to the Carrefour City and got some supplies.
I thought I’d start out with most typical way of serving chiquetaille; with cocktails. Spread it on a crusty baguette or toasted bread, serve it with a mellow glass of 5 star Barbancourt, put on the meringue music and you’re there. Haiti Cheri.
Second course. Verrines layered with chiquetaille, avocado and creme fraiche, accompanied by a crisp, refreshing Macon-Village. Elegant.