Warmed Smoked Black Alaskan Cod Salad

Total Time:
15 min
5 min
10 min
  • Potatoes:
  • 1 cup rose or fingerling potatoes
  • Salt
  • 1 cup vegetable stock
  • Vinaigrette:
  • 2 tablespoons grainy mustard
  • 1 tablespoon Dijon mustard
  • 1/2 cup rice wine vinegar
  • 1/2 cup horseradish
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • 2 cups grape seed oil
  • Smoked Black Cod:
  • 1 cup homogenized milk
  • 1 sprig thyme
  • 1 bay leaf
  • 1 clove garlic
  • 4 (2-ounce) fillets smoked black cod
  • Arugula Salad:
  • 8 cups baby leeks
  • 1 cup arugula
  • 1 cup chickweed
  • 1/3 red onion, thinly sliced
  • 1 radish, thinly sliced
  • Osetra Caviar
  • In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.

  • In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.

  • To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.

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