Smoky Black Cod Salad Recipes

SMOKED BLACK COD SALAD WITH POTATO SALAD

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.

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.

BRANDADE SMOKED BLACK COD

Steps:

• Soak the cod in the milk for 24 hours to remove excess salt. Poach cod in fresh milk for 6 minutes. Cook potatoes until tender in salted water, drain and cool. In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool. In a food processor pulse the 1/4 of the garlic, potato and cod at a time. Remove the mixture and repeat. Fold the olive oil in by hand. Adjust the seasoning. Brandade should be light and fluffy.
• Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
• Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point. Garnish with pickled cucumbers, caviar and a sprig of dill.

SMOKY BLACK COD SALAD

Steps:

• In a large bowl whisk together the mayonnaise, yogurt, Dijon mustard, tarragon, salt, celery seed, and garlic.
• Fold in the chilled potatoes. Place in an an airtight container and refrigerate for at least 3 hours to blend the flavors.
• Add the celery, radishes (if using), red or purple onion, green onions (scallions), and the flaked black cod, and carefully mix (try not to break up the fish pieces too much).
• Arrange the salad in the center of a chilled, lettuce-lined serving dish and garnish with additional sliced smoked fish and/or Pacific pink shrimp.
• Makes 6 servings.