Warmed Smoked Black Alaskan Cod Salad Recipe

Name: Warmed Smoked Black Alaskan Cod Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rose or fingerling potatoes; Salt; 1 cup vegetable stock; 2 tablespoons grainy mustard; 1 tablespoon Dijon mustard; 1/2 cup rice wine vinegar; 1/2 cup horseradish; 1 tablespoon fresh lemon juice; Salt and pepper; 2 cups grape seed oil; 1 cup homogenized milk; 1 sprig thyme; 1 bay leaf; 1 clove garlic; 4 (2-ounce) fillets smoked black cod; 8 cups baby leeks; 1 cup arugula; 1 cup chickweed; 1/3 red onion, thinly sliced; 1 radish, thinly sliced; Osetra Caviar

Servings: persons

1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar

1
In a medium saucepan bring the potatoes, salt and vegetable stock to a boil.
2
Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside.
3
In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper.
4
Whisk in oil.
5
In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil.
6
Turn heat to low and poach black cod in liquid for 4 to 5 minutes.
7
Remove from heat and keep warm.
8
Blanch baby leeks in water, remove and set aside.
9
In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
10
To serve: Place the room temperature potatoes with baby leeks on 4 plates.
11
Place salad on top of the potatoes and leeks.
12
Place warm smoked black cod on top of salad.
13
Top with small dollop caviar.

181

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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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 cup rose or fingerling potatoes, Salt, 1 cup vegetable stock, 2 tablespoons grainy mustard, and more.

Yes, Warmed Smoked Black Alaskan Cod Salad 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!

Warmed Smoked Black Alaskan Cod Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions