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1
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.
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2
Place in a large bowl and wash in cold, running water until water runs clear.
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3
Bring a large pot of salted water to a boil.
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4
Add potatoes, bring back to a boil, and remove from heat.
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5
Drain in a colander.
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6
In a medium bowl, toss potatoes with red onion and reserve.
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7
Whisk remaining ingredients in a small bowl to form a vinaigrette.
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8
Pour over potatoes and onions, and toss to combine.
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9
Cover and refrigerate up to 2 days.
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10
Prepare Cod: Soak hickory chips in water for an hour.
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11
Meanwhile, combine brine ingredients in a medium saucepan.
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12
Bring to a boil, strain into a ceramic or glass roasting pan, and chill.
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13
When cool, marinate cod fillets about 15 minutes at room temperature.
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14
Make a stove top smoker with that big old pot you've been meaning to throw away.
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15
(Or line a good pot with aluminum foil to keep it from aging quickly.)
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16
Place chips on bottom of pot and a rack above them.
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17
Cover pot, place on a burner over high heat.
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18
When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through.
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19
Transfer fish to a platter, cover with plastic wrap and chill.
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20
To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette.
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21
Cover each with a chilled fish fillet and serve.
