Cassava and salt fish brandade

Served with toast points for a delicious appetiser.
4 ozs salted codfish
1/2 lime
2 cloves garlic
1 hot pepper
1/3 cup olive oil
1/3 cup milk
2 tbs butter
1/2 cup milk
1 lb cassava, peeled, boiled and drained, inner core removed
1/4 cup chives, chopped
Salt and freshly ground black pepper
Squeeze lime juice on saltfish and boil in enough fresh water until tender, about five to ten minutes. Remove and flake.
Heat oil and reserve; heat milk and reserve.
Place fish in a blender or food processor and puree.
Add garlic and pepper. With motor running, add one-third cup of milk and oil alternately and process to a creamy consistency.
Remove and set aside. Preheat oven to 350 degrees Fahrenheit.
Heat butter with half-cup milk. Add to cassava. Mash to a creamy consistency; a hand-held Mixmaster works well here. Add chives and combine.
Add salt and pepper to taste. Combine cassava with salt fish mixture and mix well.
Place into a shallow pie plate and bake until browned on top, about 15 minutes.
Serves six to eight.