Smoked Black Cod Salad With Potato Salad
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 medium
Red Potatoes (with skins, washed)1 medium
Red Onion (thinly sliced)1 tsp
Dijon Mustard1 cup
Olive Oil2 tsps
Garlic (pureed)1.5 tsps
Salt1 cup
Chip (hickory)1 cup
Coarse Salt1 large
Onion (sliced)3 tbsps
Brown Sugar1 tbsp
Dry Mustard1 tsp
Black Peppercorn1 tsp
Allspice (whole)1 tsp
Whole Cloves1 tsp
Nutmeg (freshly grated)2 cups
WaterDirections:
1
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
2
Place in a large bowl and wash in cold, running water until water runs clear
3
Bring a large pot of salted water to a boil
4
Add potatoes, bring back to a boil, and remove from heat
5
Drain in a colander
6
In a medium bowl, toss potatoes with red onion and reserve
7
Whisk remaining ingredients in a small bowl to form a vinaigrette
8
Pour over potatoes and onions, and toss to combine
9
Cover and refrigerate up to 2 days
10
Prepare Cod: Soak hickory chips in water for an hour
11
Meanwhile, combine brine ingredients in a medium saucepan
12
Bring to a boil, strain into a ceramic or glass roasting pan, and chill
13
When cool, marinate cod fillets about 15 minutes at room temperature
14
Make a stove top smoker with that big old pot you've been meaning to throw away
15
(Or line a good pot with aluminum foil to keep it from aging quickly
16
) Place chips on bottom of pot and a rack above them
17
Cover pot, place on a burner over high heat
18
When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through
19
Transfer fish to a platter, cover with plastic wrap and chill
20
To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette
21
Cover each with a chilled fish fillet and serve