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Rökta fiskfritters med rödbetsvinägrett

Rökta fiskfritters med rödbetsvinägrett

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These smoked fish fritters with beetroot vinaigrette offer a sophisticated play on textures and flavours, making them a perfect choice for a dairy-free starter or a light weekend lunch. The combination of delicate flaked cod and punchy smoked whitefish creates a deeply savoury base, while the addition of crushed matzo ensures a satisfyingly crisp finish when fried. The vibrant red beetroot garnish adds an earthy sweetness that cuts through the richness of the fish beautifully.

This recipe is particularly versatile as much of the preparation can be done in advance, allowing you to simply fry the fritters fresh when guests arrive. The inclusion of fresh dill and chives brings a bright, herbal note that complements the heat of the horseradish vinaigrette. Serve these golden morsels warm from the pan for a nutritious, homemade dish that feels truly special.

Ingredients for Smoked Fish Fritters with Beet Vinaigrette

2 medium red beets (about 230g total)
60 ml färsk citronsaft
2 tablespoons prepared horseradish
1 tablespoon Sherry vinegar
120 ml extra jungfruolja
Koshersalt
30g skinless cod or pike fillet
80ml (or more) vegetable oil, divided
230g smoked whitefish, skin and bones removed, flaked
3 stora ägg, vispade till en jämn smet
1 large shallot, finely chopped
1 piece matzo, finely crushed (about 1/4 cup)
1/4 kopp hackad färsk gräslök
2 tablespoons chopped fresh dill plus more for serving
Nymalen svartpeppar

How to make Smoked Fish Fritters with Beet Vinaigrette

Preheat oven to 204°C. 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.

Heat oven to 204°C. Place cod on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in centre, 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 93°C; set a wire rack inside a large rimmed baking sheet. Heat remaining 60ml 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.

Ansvarsfriskrivning

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