Salt Cod Roll Sandwich

Method

1. Remove the skin and bones from the desalted baccalà (salt cod) and cut into bite-sized pieces.
2. Heat a little oil in a pan. Add the baccalà pieces and cook without a lid, moving as little as possible, until all water has evaporated and the fish is cooked. Set aside to cool.
3. Make the mayonnaise: In a blender, combine 220 ml seed oil, 1 egg, a pinch of salt, pepper, zest and juice of half a lemon. Blend until emulsified.
4. Prepare the vegetables: Remove the outer strings from the celery and cut into small dice. Finely chop the Gaeta olives and parsley. Tear the basil leaves.
5. In a bowl, mix the cooled baccalà with the mayonnaise. Add the diced celery, chopped olives, parsley, basil, and some lemon zest. Mix well to form a creamy sauce.
6. Cut the small oil/milk rolls in half. In a pan, melt a knob of butter with a little finely chopped red onion. Place the rolls cut-side down and toast until golden and crispy. Drain off excess butter.
7. Open the toasted rolls and fill generously with the baccalà sauce.
8. Finish with a sprinkle of citrus zest (lemon and/or orange) and serve immediately.