Smoked cod with black olive and almond vinaigrette

Difficulty: ★★☆


  • 200 gr. smoked cod, sliced
  • 4 yellow potatoes
  • 1 tbs. yellow chili paste
  • 1 lime
  • 1 red onion
  • Mild olive oil
  • Salt and black pepper
  • Ingredients for making the vinaigrette:
  • 60 gr. pitted black olives, chopped
  • 40 gr. chopped almonds
  • 1 c/c black sesame seeds
  • 75 ml. mild olive oil
  • 25 ml. sherry vinegar
  • 10 ml. soy sauce

Category: First course


Boil the potatoes in a Magefesa Style pressure cooker, season to taste and close the unit. Cook over high heat and wait until the working valve begins to release steam. At this very moment, lower the heat intensity to medium-low and let it cook for about 5 minutes. After the required cooking time has elapsed, remove the cooker from the heat source and let it rest until pressure is completely released before opening the unit (see the instruction manual “Natural pressure release method”).
Open the pot, remove the potatoes and let them cool down until you can handle and peel them. Pass the potatoes through a food mill and season with lime juice, the yellow chili paste, salt, pepper and a little olive oil. For the vinaigrette, emulsify all the liquid ingredients and add the olives, almonds and sesame seeds. Plate the dish with the help of a ring, set a layer of mashed potatoes of about 2.5 cm. Place a bed of red onion cut into thin strips on top of the mashed potatoes, then place the smoked cod in slices and finally dress with the vinaigrette.