Recipe courtesy of Robert Feenie

Warmed Smoked Black Alaskan Cod Salad

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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1 cup rose or fingerling potatoes


1 cup vegetable stock


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


  1. 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.
  2. In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
  3. 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.