Smoked Fish Fritters with Beet Vinaigrette
Smoked Fish Fritters with Beet Vinaigrette is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50-60 minutes.
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 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.