Recipe courtesy of Mary Sue Milliken and Susan Feniger

Smoked Black Cod Salad with Potato Salad

  • Total: 1 hr 50 min
  • Prep: 1 hr 30 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

Potato Salad:

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

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

Directions

Special equipment:
mandoline or food processor fitted with a 2-millimeter slicing blade
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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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