Smoked Black Cod with Apple Slaw
Place a small frying pan set over medium high heat and heat until hot. Add the fennel, cumin and caraway seeds and heat until the seeds are light golden and aromatic, 30 to 60 seconds. Remove from the pan and let cool. Set aside.
Place the mayonnaise, olive oil, vinegar, sugar, and sugar in a small bowl and whisk together. Season with salt and pepper.
Place the cabbage, radicchio, green onions, apples and seeds in a bowl. Add the dressing and toss together. Add the smoked fish and gently toss together. Season with salt and pepper.
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1/4 cup homemade mayonnaise
2 tablespoons extra virgin olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1/2 head Savoy cabbage, cored, quartered and thinly sliced, about ¾ pound
1/2 head red cabbage, cored, quartered and thinly sliced, about ¾ pound
1 small head radicchio, cored, quartered and thinly sliced, about ½ pound
6 green onions, white and green, thinly sliced diagonally
2 Granny Smith apples, peeled and ½-inch dice
6 ounces smoked black cod or other firm smoked fish, coarsely flaked