Poached Smoked Fish W' Redskin Potatoes & Spinach

• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/3 cup plain vegetable oil
• 2 tablespoons heavy cream
• Sea salt and freshly ground pepper
• 1/2 pound small redskin potatoes, scrubbed
• 1 pound bagged ready-to-use spinach leaves, no stems
• 2 cups whole milk
• 1 pound smoked fish, whole or fillets, such as white fish, carp, or sable

1. In a small bowl, whisk together the lemon juice, salt, and Dijon mustard. Slowly whisk in the oil, then the cream. Season to taste with sea salt and freshly ground pepper and set aside.
2. Cover the potatoes with salted water, bring to a boil and cook until just barely able to pierce. Do not overcook. Drain and set aside to cool until just warm. Cut into thin, even slices and toss with several tablespoons of dressing.
3. Pour milk into a shallow skillet and bring to a simmer. Do not allow it to boil. Add the fish, cover, reduce heat and simmer gently for 10 minutes. Drain, discarding milk. Remove skin and bones, and break fish into small chunks.
4. Stack spinach leaves a few at a time, and slice thinly. Repeat with remaining until all of the spinach has been sliced. Spread spinach in a large shallow bowl, top with smoked fish and the potatoes. Drizzle with remaining dressing and shower generously with freshly ground black pepper.

lemon juice, mustard, vegetable oil, heavy cream, salt, potatoes, milk, fish

Taken from www.epicurious.com/recipes/member/views/poached-smoked-fish-w-redskin-potatoes-spinach-1206525 (may not work)