Smoked Sablefish and Potato Salad with Capers and Onions

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.

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  • Servings: 4


  • 1/4 cup salt-packed capers, rinsed
  • 1 1/2 pounds medium Yukon Gold potatoes
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground pepper
  • 1/2 small red onion, thinly sliced
  • 3/4 pound smoked sablefish or salmon, thinly sliced
  • 2 tablespoons parsley leaves, for garnish
  • Lemon wedges, for serving

How to make this recipe

  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.

Contributed By Published October 2007

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