Warmed Smoked Black Alaskan Cod Salad

• 1 cup rose or fingerling potatoes
• Salt
• 1 cup vegetable stock
• 2 tablespoons grainy mustard
• 1 tablespoon Dijon mustard
• 1/2 cup rice wine vinegar
• 1/2 cup horseradish
• 1 tablespoon fresh lemon juice
• Salt and pepper
• 2 cups grape seed oil
• 1 cup homogenized milk
• 1 sprig thyme
• 1 bay leaf
• 1 clove garlic
• 4 (2-ounce) fillets smoked black cod
• 8 cups baby leeks
• 1 cup arugula
• 1 cup chickweed
• 1/3 red onion, thinly sliced
• 1 radish, thinly sliced
• Osetra Caviar

1. In a medium saucepan bring the potatoes, salt and vegetable stock to a boil.
2. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside.
3. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper.
4. Whisk in oil.
5. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil.
6. Turn heat to low and poach black cod in liquid for 4 to 5 minutes.
7. Remove from heat and keep warm.
8. Blanch baby leeks in water, remove and set aside.
9. In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
10. To serve: Place the room temperature potatoes with baby leeks on 4 plates.
11. Place salad on top of the potatoes and leeks.
12. Place warm smoked black cod on top of salad.
13. Top with small dollop caviar.

potatoes, salt, vegetable stock, grainy mustard, mustard, rice wine vinegar, horseradish, lemon juice, salt, grape seed oil, homogenized milk, thyme, bay leaf, clove garlic, baby leeks, arugula, chickweed, red onion, radish

Taken from www.foodnetwork.com/recipes/warmed-smoked-black-alaskan-cod-salad-recipe.html (may not work)