Smoked Cod Salad Sandwich Food

SMOKED COD SALAD SANDWICH

Smoked Cod Salad Sandwich image

Smoked cod - Costco impulse purchase - SO dry that the only options were a spreadable salad, chopped fine with plenty of time in the frig to soak up some moisture, or as a topper for soft cheese. The spicy barbecue flavor needed sweetness and tartness to round it out, hence the pureed baked beans and lime. I happened to have...

Provided by Janus Joy Miller

Time 10m

Number Of Ingredients 11

Ingredients

THE SALAD
8 oz "pastrami style" smoked codfish
2 Tbsp finely chopped onion
4 Tbsp almond milk yogurt
2 Tbsp vegan mayonnaise
1 medium lime (juiced)
salt & pepper
EVERYTHING ELSE
4 large jewish rye bread slices
4 Tbsp pureed baked beans
8 large butter lettuce leaves

Steps:

1. Dice chop the smoked cod.
2. Add everything else from the Salad Ingredients list (lime juice, almond milk yogurt, vegan mayo, salt & pepper) and mix well. Refrigerate several hours or overnight.
3. Lightly toast the bread.
4. Spread a tablespoon of pureed baked beans on each slice.
5. Put half the cod salad mixture on two of the slices. (It makes a big sandwich.)
6. Top with half the lettuce leaves, and the other slices.
7. Cut each sandwich in half to serve.

WARMED SMOKED BLACK ALASKAN COD SALAD

Warmed Smoked Black Alaskan Cod Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 21

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

Steps:

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

SMOKED SALMON SANDWICH

Smoked Salmon Sandwich image

Fast yet flavor-filled smoked salmon sandwich! Delicious on a warm day!

Provided by vmohrbell

Categories Seafood Fish Salmon Smoked

Time 15m

Yield 1

Number Of Ingredients 8

Ingredients

2 slices whole wheat bread
1 tablespoon cream cheese
1 tablespoon creamy goat cheese
2 slices smoked salmon
1 teaspoon olive oil
½ teaspoon dried dill, or to taste
ground black pepper to taste
½ cup shredded lettuce

Steps:

Toast bread in a toaster or toaster oven.
Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 25.7 g, Cholesterol 36.9 mg, Fat 18.6 g, Fiber 4.5 g, Protein 24.1 g, SaturatedFat 7.9 g, Sodium 845.4 mg, Sugar 4 g

SMOKY BLACK COD SALAD

Smoky Black Cod Salad image

Black cod, also known as sablefish, is featured in this recipe adapted from "Cooking Alaskan" and "Seafood Moods."

Provided by Julesong

Categories Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup mayonnaise (Best Foods, Helmann's, or Veganaise)
1/4 cup plain yogurt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon celery seed
1 garlic clove, smashed and minced
3 cups sliced cooked potatoes, chilled
1 cup thinly sliced celery
2/3 cup sliced radish (optional)
1 tablespoon minced red onions or 1 tablespoon purple onion
1/3 cup sliced green onion (scallions)
1/2 lb black smoked cod or 1/2 lb other smoked fish fillet, flaked
butter lettuce leaf (or other small lettuce leaves)
pacific pink shrimp, for garnish (optional)

Steps:

In a large bowl whisk together the mayonnaise, yogurt, Dijon mustard, tarragon, salt, celery seed, and garlic.
Fold in the chilled potatoes. Place in an an airtight container and refrigerate for at least 3 hours to blend the flavors.
Add the celery, radishes (if using), red or purple onion, green onions (scallions), and the flaked black cod, and carefully mix (try not to break up the fish pieces too much).
Arrange the salad in the center of a chilled, lettuce-lined serving dish and garnish with additional sliced smoked fish and/or Pacific pink shrimp.
Makes 6 servings.

Nutrition Facts : Calories 185.4, Fat 10.3, SaturatedFat 1.7, Cholesterol 9, Sodium 435.9, Carbohydrate 22, Fiber 2.1, Sugar 3.5, Protein 2.5

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