Smoked Black Cod Salad with Potato Salad Vinaigrette

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Try this Smoked Black Cod Salad with Potato Salad Vinaigrette recipe, or contribute your own.


3 Bay Leaves
1/4 ts Whole allspice
1 c Hickory chips
6 md Red potatoes; with skins,
1 Piece Fresh ginger - (1"
1 tb Dry mustard
1 ts Black peppercorns
1/2 c olive oil
1/4 ts Cloves
6 Black cod fillets -; (6 oz
3 tb Brown sugar
1 1/2 ts Salt
1/4 ts Freshly-grated nutmeg
1 bn Parsley; leaves only,
2 ts Pureed garlic
1 ts Dijon mustard
1/2 lg Onion; sliced
2 c Water
1 pn Freshly-ground white pepper
2 tb Red wine vinegar
1/2 c Coarse salt
1/2 md Red onion; thinly sliced
1 tb Dijon mustard; plus
=== BRINE ===

Original recipe makes 6 servings



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 youve 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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B09 broadcast 03-18-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken

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