These easy-to-make tartlets let the unique flavor and texture of salt cod shine. After soaking, the fish is gently sauteed with olive oil, onions, garlic, and smoked paprika, and then baked in mini tart shells with a spicy-tangy cilantro-jalapeno sauce. I garnished these with finely diced radishes, but you could substitute finely diced red onions, microgreens, sliced scallions, or snipped fresh chives. Remember to rinse the cod and soak it in cold water for 12 to 24 hours, changing the water once or twice, before proceeding with the recipe.