Recipe courtesy of Robert Feenie

Warmed Smoked Black Alaskan Cod Salad

  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

🤤 More Drool-Worthy Recipes