Smoked Fish Fritters with Beet Vinaigrette

Ingredients for Smoked Fish Fritters with Beet Vinaigrette

• 2 medium red beets (about 230g total)

• 60ml fresh lemon juice

• 2 tablespoons prepared horseradish

• 1 tablespoon Sherry vinegar

• 120ml extra-virgin olive oil

• Kosher salt

• 30g skinless cod or pike fillet

• 80ml (or more) vegetable oil, divided

• 230g 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

How to make Smoked Fish Fritters with Beet Vinaigrette

Preheat oven to 204°C. 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.

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.

Heat oven to 204°C. Place cod on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in centre, 10-15 minutes. Let fish cool, then flake with a fork.

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.

Reduce oven temperature to 93°C; set a wire rack inside a large rimmed baking sheet. Heat remaining 60ml 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.

Mix beets into vinaigrette. Serve fritters with vinaigrette; top with dill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.