Trini Buljol with Chadon Beni Dressed Avocado Crostini Recipe

Trini Buljol – What Is It & How To Make It!

I am a vegetarian that eats fish, aka a pescatarian, and I love my food! Being of Trinidadian descent, our foods are filled with many flavors, love, history and passion. This recipe for Trini Buljol with Chadon Beni Dressed Avocado Crostini is a traditional staple with a millennial twist.  The recipe also happens to be one of my favorites. It can be enjoyed for breakfast, lunch, dinner and can even be served as hors d’oeuvres.

Quick Facts: Trini Buljol is traditionally eaten with fried bake or coconut bake. “Bake” is a type of bread and can be purchased at a Caribbean bakery or you can make it at home. (I prefer purchasing.)

Prep Time:                   Cook Time:                  Total Time:

20 minutes                    15 minutes                   35 minutes

Serves:

2-4 (Breakfast, Lunch or Dinner)

Up to 10 servings for hors d’oeuvres

Calories:
Trust me, it is healthy

Ingredients:

1 pack of salt fish

1 baguette of French or Italian bread

½ cup of a medium diced white onion

1 medium tomato

2/3 cup of olive oil

3 sprigs of chadon beni (culantro)

1 Hass avocado

1 teaspoon of dried parsley

The Juice of ½ a lime

¾  cup of olive oil

Salt to taste

Pepper to taste

1-2 teaspoon of pepper sauce (optional & I recommend Matouk’s West Indian Hot Sauce if you are purchasing)

Instructions:

1. Preheat broiler to high.
2. Open the packet of salt fish and place in a skillet.
3. Add cold water enough to cover the salt fish and place on medium-high heat. (The purpose of this step is to boil out the salt from the fish.)
4. Allow the salt fish to come to a boil and drain the water after 1 minute of boiling.
5. Repeat steps 3 & 4 for a second time. Allow the salt fish to cool for 5 minutes.
6. During the boiling process, dice your onions, tomatoes and avocado (don’t forget to squeeze a little lime to prevent the avocado from turning) and chop your sprigs of chadon beni. Place each diced and chopped vegetables and herbs in separate bowls (however, it is a-ok to combine the tomatoes and onions in one bowl).
7. The bowl with the chadon beni, add half of the olive oil along with a pinch of salt, black pepper and the rest of the lime. Combine the chadon beni mixture to the diced avocado and set aside.

8. Using your fingers or a fork, break up the saltfish into smaller pieces in larger bowl. Combine the tomatoes, onions and dried parsley along with the rest of the olive oil. (Add pepper sauce for a little Caribbean heat HIGHLY RECOMMENDED)
9. Cut your baguette in thirds then slice into ½ to 1-inch pieces. (However, this step is entirely up to you as you may be preparing this dish for hors d’oeuvres or for one of your day’s meal.)
10. Place your cut baguette onto your baking apparatus that is safe for a broiler.
11. Broil your bread for 4 minutes or until it is slightly brown. (Tip: Keep an eye on it!)
12. Time to plate! Add your chadon beni dressed avocado on the crostini then, top with your buljol and feel free to add the chadon beni dressing on top of each crostini
13. YUM, YUM & ENJOY!!!

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