Ingredients

• 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

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Instructions

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