Best 4 Smoked Fish Fritters With Beet Vinaigrette Recipes

SMOKED FISH FRITTERS WITH BEET VINAIGRETTE

Steps:

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

SMOKED-SABLE TARTARE WITH BEETS AND WATERCRESS

Steps:

• Preheat oven to 450°F with rack in middle.
• Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours. Let beets stand in foil at least 15 minutes, then remove from foil and cool. Remove skins and cut beets into 1/3-inch dice.
• Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets. Let marinate at room temperature 30 minutes.
• Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
• Put pastry ring in center of a salad plate and gently press about 2 1/2 tablespoons fish into bottom of ring, then put about 1/4 cup beets over fish. Repeat on 7 more plates.
• Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate.

SMOKED TROUT W/ROASTED BEET VINAIGRETTE, HORSERADISH CREAM

Steps:

• Peel and slice potatoes quarter inch thick on a bias into eight slices. Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
• Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
• Wash beets and pat dry. Toss with olive oil, salt.
• Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
• Quarter inch dice five beets, reserving one for the vinaigrette.
• Roughly chop the one remaining beet.
• In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
• Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
• In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
• Use potato as a base. Spoon on roasted beets. Spoon horseradish cream over beets. Then finish with trout on top with chopped chives as a garnish.
• Bon Appetit!
• Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.

SMOKED FISH FRITTATA

Steps:

• Heat two tablespoons of the oil in a heavy nonstick 10-inch skillet. Add the onions and cook very slowly, covered, until they are tender but not brown.
• Meanwhile, remove and discard the crusts from the bread. Toast the bread, then dice it to make croutons.
• Beat the eggs and egg whites together and stir in the fish and the dill. Season to taste with salt and pepper, bearing in mind that the fish will contribute to the saltiness of the dish.
• When onions are tender, add croutons, stir, then add mixture of onions and croutons to the eggs.
• Add the remaining oil to the skillet. Reheat the skillet, then pour in the egg mixture and cook over medium heat until the eggs have set and are lightly browned on the bottom but still creamy on top, five to seven minutes. Loosen the frittata with a spatula. Flip by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook until the underside is golden, about three minutes more.
• Divide in quarters and serve.