Smoked Fish Fritters With Beet Vinaigrette Recipes

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SMOKED FISH FRITTERS WITH BEET VINAIGRETTE



Smoked Fish Fritters with Beet Vinaigrette image

Provided by Austin Zimmerman

Categories     Fish     Appetizer     Fry     Passover     Seafood     Beet     Kosher for Passover     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Beet vinaigrette:
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
Fish fritters:
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

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



Smoked-Sable Tartare with Beets and Watercress image

Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness all its own. To balance its sea-saltiness, top it with earthy roasted beets and fresh watercress. This festive salad makes a wonderfully light start to a lavish Thanksgiving feast.

Provided by Shelley Wiseman

Yield Makes 8 (first course) servings

Number Of Ingredients 9

3 medium beets (about 1 1/2 pound with greens)
1/4 cup finely chopped shallots
2 tablespoons white-wine vinegar
2 1/2 tablespoons fresh lemon juice, or to taste
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
1/2 pound sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)
2 bunches watercress, torn into small sprigs (6 cups)
Equipment: heavy-duty foil; a 2 1/2-inch pastry ring or cookie cutter without a handle

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



Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream image

A truly fabulous appetizer from Chef Jason Shaeffer of the Hotel Del Coronado in California, combining the fish and beets with Yukon Gold potatoes for a really elegant dish.

Provided by Chef Kate

Categories     Trout

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

24 ounces smoked trout fillets
2 yukon gold potatoes, peeled
6 medium red beets
1 shallot, finely diced
1/2 cup champagne vinegar
2 cups olive oil
1 teaspoon Dijon mustard
1 tablespoon coarse grain mustard
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 pinch black pepper
1/4 cup fresh horseradish root, peeled and finely grated
3/4 cup creme fraiche

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.

Nutrition Facts : Calories 1554.8, Fat 139.2, SaturatedFat 27.8, Cholesterol 187, Sodium 685, Carbohydrate 29.2, Fiber 4.9, Sugar 10, Protein 49.8

SMOKED FISH FRITTATA



Smoked Fish Frittata image

Provided by Florence Fabricant

Categories     brunch, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 slices white bread
2 eggs
5 egg whites
1/2 pound smoked sturgeon, salmon or whitefish, diced
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 3 grams, Sodium 406 milligrams, Sugar 3 grams, TransFat 0 grams

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