Smoked Sablefish and Potato Salad with Capers and O

Name: Smoked Sablefish and Potato Salad with Capers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup salt-packed capers, rinsed; 1 1/2 pounds medium Yukon Gold potatoes; Salt; 1/4 cup extra-virgin olive oil; 1 tablespoon freshly squeezed lemon juice; Freshly ground pepper; 1/2 small red onion, thinly sliced; 3/4 pound smoked sablefish or salmon, thinly sliced; 2 tablespoons parsley leaves, for garnish; Lemon wedges, for serving

Servings: persons

1
In a small bowl, cover the rinsed capers with warm water.
2
Let stand at room temperature for 30 minutes.
3
Drain.
4
Meanwhile, in a large saucepan, cover the potatoes with cold salted water and bring to a boil.
5
Lower the heat and simmer until tender, about 30 minutes; drain.
6
While the potatoes are still warm, peel and slice them 1/4-inch thick.
7
Transfer the potatoes to a large bowl.
8
In a small bowl, combine the olive oil, lemon juice and capers and season with salt and pepper.
9
Pour two-thirds of the dressing over the potatoes and toss.
10
Arrange the potatoes, onion and sablefish on a platter.
11
Drizzle with the remaining dressing, garnish with the parsley and lemon wedges and serve.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup salt-packed capers, rinsed, 1 1/2 pounds medium Yukon Gold potatoes, Salt, 1/4 cup extra-virgin olive oil, and more.

Yes, Smoked Sablefish and Potato Salad with Capers and Onions falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked Sablefish and Potato Salad with Capers and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions