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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  • Total Time:
  • Servings: 4
KEY: Barbecue/Cookout, Game Day, Graduation Party, Appetizers/starters, Salads, Side Dishes, Make Ahead, Lunch

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  • 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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