Rökta fiskfritters med rödbetsvinägrett

Ingredients for Smoked Fish Fritters with Beet Vinaigrette

• 2 medium red beets (about 230g total)

• 60ml fresh lemon juice

• 2 tablespoons prepared horseradish

• 1 tablespoon Sherry vinegar

• 120ml extra-virgin olive oil

• Koshersalt

• 30g skinless cod or pike fillet

• 80ml (or more) vegetable oil, divided

• 230g 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

• Nymalen svartpeppar

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.

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