Smoked Fish Fritters with Beet Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets. Ingredients:
2 medium red beets (about 8 ounces total) |
1/4 cup fresh lemon juice |
2 tablespoons prepared horseradish |
1 tablespoon sherry vinegar |
1/2 cup extra-virgin olive oil |
kosher salt |
1 12-ounce skinless cod or pike fillet |
5 tablespoons (or more) vegetable oil, divided |
8 ounces smoked whitefish, skin and bones removed, flaked |
3 large eggs, beaten to blend |
1 large shallot, finely chopped |
1 piece matzo, finely crushed (about 1/4 cup) |
1/4 cup chopped fresh chives |
2 tablespoons chopped fresh dill plus more for serving |
freshly ground black pepper |
Directions:
1. For beet vinaigrette: Preheat oven to 400°F. Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50-60 minutes. Let cool. Peel and cut into 1/4 cubes.
2. Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt. DO AHEAD: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill.
3. For fish fritters: Heat oven to 400°F. Place cod on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in center, 10-15 minutes. Let fish cool, then flake with a fork.
4. Mix cod, whitefish, eggs, shallot, matzo, chives, 2 tablespoons dill, and 2 tablespoons water in a medium bowl. Season with pepper and mix vigorously to combine (mixture will be stiff). DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill.
5. Reduce oven temperature to 200°F; set a wire rack inside a large rimmed baking sheet. Heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Working in batches, drop scant 1/4-cupfuls of fritter mixture into skillet; press gently with a spatula to flatten. Cook, turning once and adding more oil if needed, until golden brown and crispy around edges, about 4 minutes per batch. Transfer to prepared rack. Keep warm in oven while cooking remaining fritters.
6. Mix beets into vinaigrette. Serve fritters with vinaigrette; top with dill.
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