Smoked Black Cod Salad with Potato Salad

Total Time:
1 hr 50 min
1 hr 30 min
20 min

6 servings

  • Potato Salad:
  • 6 medium red potatoes, with skins, washed
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1 bunch parsley, leaves only, chopped
  • 2 teaspoons pureed garlic
  • 1 1/2 teaspoons salt
  • Dash of white pepper
  • Brine:
  • 1 cup hickory chips
  • 1/2 cup coarse salt
  • 1/2 large onion, sliced
  • 3 tablespoons brown sugar
  • 3 bay leaves
  • 1 tablespoon dry mustard
  • 1 1 -inch length fresh ginger, sliced thinly
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon whole allspice
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups water
  • 6 (6-ounce) black cod fillets
  • Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2-millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear.

  • Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve.

  • Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days.

  • Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature.

  • Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill.

  • To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.

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