French Salt Cod Spread

Preheat your oven to a high temperature of 450 degrees Fahrenheit. To prevent sticking, lightly coat the bottom of your baking dish with a thin layer of oil and position it on a flat surface, such as a baking sheet.

Take the salt cod and gently rinse it under cold running water. Transfer the fish to a sealed container, covering it with several inches of cold water. Refrigerate the cod for 24 to 36 hours, changing the water every few hours. Remove the fish from the water and cut it into uniform pieces.

In a large pot, combine the cod, milk, thyme, bay leaves, and cayenne pepper. Place the pot over medium-high heat and bring the mixture to a boil. Cook until the fish starts to break apart; 7 to 15 minutes. Remove from heat and strain the mixture, reserving any remaining cooking liquid. Transfer the fish to a bowl.

In another large pot, cover potatoes and garlic with water and bring to a boil. Reduce the heat to low-medium and simmer until the potatoes are tender, about 20 minutes. Drain the water.

Mash the cod with a few splashes of reserved cooking liquid, lemon zest, and blend until you reach your desired consistency. Add the remaining reserved cooking liquid to the mixture and mash in the potatoes until they're well combined. Stir in half of the olive oil, lemon juice, and black pepper until smooth. Add the remaining olive oil and blend until fully incorporated. Season with salt to taste.

Pour the mixture into your prepared baking dish and spread a layer of creme fraiche over the top. Use a spoon to create a crisscross pattern on the surface of the creme fraiche.

Bake the dish in your preheated oven until it's golden brown and bubbly, about 20 minutes.