Smoked Fish Fritters with Beet Vinaigrette

Ingredients

• •2 medium red beets (about 8 ounces total)
• •¼ cup fresh lemon juice
• •2 tablespoons prepared horseradish
• •1 tablespoon Sherry vinegar
• •½ cup extra-virgin olive oil
• •1 to taste Kosher salt
• •12 ounces skinless cod or pike fillet
• •5 tablespoons vegetable oil
• •8 ounces smoked whitefish
• •3 large eggs
• •1 large shallot
• •1 piece matzo
• •¼ cup fresh chives
• •2 tablespoons fresh dill
• •1 to taste black pepper

Cooking Instructions

1. 1.

   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.

   60 min

2. 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.

   10 min

3. 3.

   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.

   15 min

4. 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.

   10 min

5. 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.

   25 min

6. 6.

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

   5 min