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Smoked Sablefish and Potato Salad with Capers and Onions

  • ACTIVE: 25 MIN
  • TOTAL TIME: 55 MIN
  • SERVINGS: 4
  • MAKE-AHEAD

This salad gets its lovely piquancy from salty capers and crunchy red onions—a peppery quality enhanced by an unoaked white wine (see our 7 Rules for Perfect Pairing). Sablefish, a buttery fish also known as black cod, is firmer and slightly smokier than smoked salmon, but the latter can also be substituted.

  1. 1/4 cup salt-packed capers, rinsed
  2. 1 1/2 pounds medium Yukon Gold potatoes
  3. Salt
  4. 1/4 cup extra-virgin olive oil
  5. 1 tablespoon freshly squeezed lemon juice
  6. Freshly ground pepper
  7. 1/2 small red onion, thinly sliced
  8. 3/4 pound smoked sablefish or salmon, thinly sliced
  9. 2 tablespoons parsley leaves, for garnish
  10. Lemon wedges, for serving
  1. In a small bowl, cover the rinsed capers with warm water. Let stand at room temperature for 30 minutes. Drain.
  2. Meanwhile, in a large saucepan, cover the potatoes with cold salted water and bring to a boil. Lower the heat and simmer until tender, about 30 minutes; drain. While the potatoes are still warm, peel and slice them 1/4-inch thick. Transfer the potatoes to a large bowl.
  3. In a small bowl, combine the olive oil, lemon juice and capers and season with salt and pepper. Pour two-thirds of the dressing over the potatoes and toss.
  4. Arrange the potatoes, onion and sablefish on a platter. Drizzle with the remaining dressing, garnish with the parsley and lemon wedges and serve.

Suggested Pairing

Sauvignon Blanc.

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