Sablefish salad

(We just returned from a trip to Australia and, on January 2, our supermarket had only frozen fish available. So we chose smoked black cod or sablefish. With some remaining potatoes from our harvest and a head of broccoli that has withstood the frost in our absence, I made this salad "welcome-at-home" salad. The mix of colors are fantastic during a grey winters day.)

Ingredients:
(for two people)
- 200 gr sablefish (smoked black cod)
- 5 small potatoes (I used red and white)
- 1 small head of broccoli
- 3 cloves of garlic
- 1/2 red onion, sliced
- 3 tbsp finest extra virgin olive oil
- 1 tbsp balsamic vinegar (I used balsamic honey vinegar)
- 5 tbsp finest virgin olive oil
- salt and pepper

Preparation:
- Cut fish into fine slices (remove bones, if any). Cook potatoes in salt water until done. Let cool, then slice as thinly as possible. Cut broccoli, clean stalks. Cook 3 minutes in boiling water until done, then cool with cold running water. Finely slice onion. Finely slice garlic or use press. Assemble all in bowl drizzle oil and vinegar. Add salt and pepper. Mix well.

Taste notes: A wonderful dish that almost tastes like summer. Beautiful color mix. It truly was welcoming us at home.