Method

• 1.
  Place the salt cod in a flat container and add enough water to cover the fish. Soak for 24 hours, changing water frequently.
• 2.
  Transfer fish to a medium saucepan and cover with fresh cold water. Add bay leaves and lemon. Bring to the boil, then reduce heat to low and poach fish for 15 minutes. Remove fish from the water. Once cool enough to handle, remove and discard the bones and skin. Set fish aside.
• 3.
  Meanwhile, cook potato in a small saucepan of salted water for 15 minutes or until tender. Drain, mash and set aside.
• 4.
  Heat oil and garlic in a medium frypan over low heat for 5 minutes to infuse. Discard garlic. Place fish in a food processor. With the motor running, slowly add most of the warm olive oil until you have a smooth paste. Transfer to a large bowl and fold through the mashed potato while adding some of the warm milk (it might not need the whole amount) and the remaining infused oil. The desired consistency is thick and spreadable.
• 5.
  Season with salt flakes, freshly ground black pepper and lemon juice. Preheat oven to 180°C/160°C fan-forced. Lay bread slices on a baking tray in a single layer. Drizzle with extra olive oil and bake, turning occasionally, for 8-10 minutes until golden.
• 6.
  Spoon creamed cod onto crostini to serve. Sprinkle with smoked chilli flakes and season. Drizzle with a little more oil to serve.