Best Smoked Cod Salad Sandwich Recipes

Smoked Cod Salad Sandwich image

Provided by Janus Joy Miller

Time 10m

Number Of Ingredients 11

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.

Smoked Black Cod Salad with Potato Salad image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 21

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

Steps:

Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2-millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear.
Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve.
Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days.
Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature.
Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill.
To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.