Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
Ingredients
8 Servings
beet vinaigrette
2
¼
2
1
½
fish fritters
1
5
8
3
1
1
¼
2
Preparation
-
Beet Vinaigrette
Step 1
Preheat oven to 400°. Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50–60 minutes. Let cool. Peel and cut into ¼” cubes.
Step 2
Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt.
Step 3
DO AHEAD: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill.
-
Fish Fritters
Step 4
Heat oven to 400°. Place cod on a rimmed baking sheet. Rub with 1 Tbsp. oil. Roast until just opaque in center, 10–15 minutes. Let fish cool, then flake with a fork.
Step 5
Mix cod, whitefish, eggs, shallot, matzo, chives, 2 Tbsp. dill, and 2 Tbsp. water in a medium bowl. Season with pepper and mix vigorously to combine (mixture will be stiff).
Step 6
Reduce oven temperature to 200°; set a wire rack inside a large rimmed baking sheet. Heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Working in batches, drop scant ¼-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.
Step 7
Mix beets into vinaigrette. Serve fritters with vinaigrette; top with dill.
Step 8
DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill.
