Ingredients

• 6 medium red potatoes, with skins, washed
• 1/2 medium red onion, thinly sliced
• 2 tablespoons red wine vinegar1 tablespoon plus 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• 1 bunch parsley, leaves only, chopped
• 2 teaspoons pureed garlic
• 1 1/2 teaspoons salt
• Dash of white pepper
• 1 cup hickory chips
• 1/2 cup coarse salt
• 1/2 large onion, sliced
• 3 tablespoons brown sugar
• 3 bay leaves
• 1 tablespoon dry mustard
• 1 1-inch length fresh ginger, sliced thinly
• 1 teaspoon black peppercorns
• 1/4 teaspoon whole allspice
• 1/4 teaspoon whole cloves
• 1/4 teaspoon freshly grated nutmeg
• 2 cups water
• 6 (6-ounce) black cod fillets

Instructions

1. Special equipment: mandoline or food processor fitted with a 2-millimeter slicing blade
2. Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2-millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear.
3. Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve.
4. Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days.
5. Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature.
6. Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill.
7. To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve.