Smoked black cod salad with potato salad

Indulge in a delectable mix of smoked black cod and zesty potato salad. Savor the harmonious blend of flavors and textures in this culinary delight.

Ingredients:

• 6 medium red potatoes, with skins, washed
• 1/2 medium red onion, thinly sliced
• 2 tablespoons red wine vinegar1 tablespoon plus 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• 1 bunch parsley, leaves only, chopped
• 2 teaspoons pureed garlic
• 1 1/2 teaspoons salt
• Dash of white pepper
• 1 cup hickory chips
• 1/2 cup coarse salt
• 1/2 large onion, sliced
• 3 tablespoons brown sugar
• 3 bay leaves
• 1 tablespoon dry mustard
• 1 1-inch length fresh ginger, sliced thinly
• 1 teaspoon black peppercorns
• 1/4 teaspoon whole allspice
• 1/4 teaspoon whole cloves
• 1/4 teaspoon freshly grated nutmeg
• 2 cups water
• 6 (6-ounce) black cod fillets

Instructions:

1. Prepare Potato Salad Vinaigrette: Thinly slice the potatoes using a mandoline or a food processor with a 2-millimeter slicing blade. Put the sliced potatoes in a large bowl and rinse them in cold, running water until the water runs clear. 
2. Boil a large pot of salted water. Add the potatoes, bring it back to a boil, and then remove from heat. Drain the potatoes in a colander. In a medium bowl, mix the potatoes with red onion and set aside. 
3. Mix the remaining ingredients in a small bowl to make a vinaigrette. Drizzle the vinaigrette over the potatoes and onions, and mix well. Cover the bowl and refrigerate for up to 2 days. 
4. Prepare Cod: Soak hickory chips in water for an hour. In the meantime, combine the brine ingredients in a medium saucepan. Bring it to a boil, strain it into a ceramic or glass roasting pan, and cool it. Once cooled, marinate the cod fillets for about 15 minutes at room temperature. 
5. Create a stovetop smoker using a large pot you no longer need. (Alternatively, line a pot with aluminum foil to prevent quick aging.) Place the soaked chips on the bottom of the pot and put a rack on top. Cover the pot, heat it over high heat on a burner. Once the chips start smoking, place the fish on the rack, cover, and cook over medium heat for about 10 minutes, or until cooked through. Transfer the fish to a platter, cover with plastic wrap, and chill. 
6. To serve, spread a thin layer of Potato Salad Vinaigrette on 6 serving plates. Place a chilled fish fillet on each plate and serve.

Summary:

• Calories: 2989 kcal
• Fat: 122 g
• Protein: 214 g
• Carbs: 266 g
• Potassium: 11016 mg
• Magnesium: 734 mg