I said I would make a salt cod dish because it is a local Nova Scotian delicacy. What I discovered is that there are two kinds of people....those who love salt cod and those who don't. It has a very strong "fishy" smell and taste (at least ours did). So the only one who really liked it was Ezra, my son-in-law and native born Haligonian. The rest of us were not really impressed. And the recipe from Cucina Ebraica was not the problem, either. A lot of it had to do with a smelly kitchen for two days!
The next time I want to make a pasticcio (baked gratin dish), I'll poach some milder white fish like haddock or tilapia and add some sauteed mushrooms to the spinach bechamel sauce.
But....for those of you who really do like salted cod....
Related links: Food & Drink Easy Cooking fish