Smoked Cod Salad Sandwich Food
SMOKED COD SALAD SANDWICH
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
Categories Sandwiches
Time 10m
Number Of Ingredients 11
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
Provided by Food Network
Time 15m
Number Of Ingredients 21
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
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
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
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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