Cover the salt cod and potatoes in fresh water and bring to a boil. Cook for 8-10 minutes, or until potatoes are done. Drain and reserve 1/4 cup of pot liquor. In a separate pan, heat the oil over medium heat and saute the onion, pepper, savoury and garlic, until the onion just becomes translucent. Add the drained cod/potato mixture to the onions and stir to combine. Put the whole mixture in a large food processor fitted with an "S" blade. While pulsing the mixture, add the cream in a steady stream. If the mixture is still a little too thick, add some pot liquor to loosen it to a dip-type consistency. Serve with crostini, bread, crackers or Melba toasts for dipping. Yield: 6-8 servings