Smoked Cod Salad Sandwich Recipes

SMOKED SALMON AND COD SALAD WITH MIXED OLIVES

Steps:

• Slice the head of lettuce into 4 pieces, and place each bunch on a large serving plate in a cross shape, without overlapping.
• Place all of the chopped olives in a small bowl, and then add the olive oil, vinegar, and salt, to taste. Stir to combine, and then spread generously over the lettuce.
• Place the fillets of smoked salmon and cod over each of the lettuce pieces.

WARMED SMOKED BLACK ALASKAN COD SALAD

Steps:

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

SMOKED COD SALAD SANDWICH

Steps:

• 1. Dice chop the smoked cod.
• 2. Add everything else from the Salad Ingredients list (lime juice, almond milk yogurt, vegan mayo, salt & pepper) and mix well. Refrigerate several hours or overnight.
• 3. Lightly toast the bread.
• 4. Spread a tablespoon of pureed baked beans on each slice.
• 5. Put half the cod salad mixture on two of the slices. (It makes a big sandwich.)
• 6. Top with half the lettuce leaves, and the other slices.
• 7. Cut each sandwich in half to serve.