Name: Smoked Black Cod Salad with Potato Salad
Prep time: P0Y0M0DT1H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 6 medium red potatoes, with skins, washed; 1/2 medium red onion, thinly sliced; 2 tablespoons red wine vinegar1 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; 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

Directions

Special equipment:

mandoline or food processor fitted with a 2-millimeter slicing blade

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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Smoked Black Cod Salad with Potato Salad

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Brine:

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