RECIPE

Smoked Sablefish and Potato Salad with Capers and Onions

  • ACTIVE: 25 MIN
  • TOTAL TIME: 55 MIN
  • SERVINGS: 4

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.

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

Ingredients

  • Ingredients
    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

Directions

  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.