Smoked Fish Fritters with Beet Vinaigrette; A Delicious Passover Feast

By: Matt James – Udi’s New Face of Gluten Free

Passover is a Jewish celebration that commemorates liberation and is a time to reflect on the evolution of our existence. Food plays an integral part in this holiday as it is the fuel to our livelihood. The history of this celebration embraces food to resemble the struggle of historic events. The Seder itself is based on the Biblical verse commanding Jews to retell the story of the Exodus from Egypt which ushers in the Passover holiday, connecting generations with their ancestors who escaped slavery in ancient Egypt. For this remembrance, I am recommending one dish that resembles the six symbolic foods in the Passover Seder. Enjoy!

Baked Fish Fritters with Beet Vinaigrette & Mushrooms

Recipe by Stopsky’s Delicatessen in Mercer Island, WA


For Beet Vinaigrette:

  •  2 medium red beets (about 8 ounces total)
  •  1/4 cup fresh lemon juice
  •  2 tablespoons prepared horseradish
  •  1 tablespoon balsamic vinegar
  •  1/2 cup extra-virgin olive oil
  •  Kosher salt
  •  Side dish sautéed mushrooms


For Fish fritters:

  • 1 12-ounce mahi mahi fillet
  • 5 tablespoons (or more) veg. oil, divided
  • 8 ounces smoked salmon, skin and bones removed, flaked
  • 3 large eggs, beaten to blend
  • 1 large shallot, finely chopped
  • 1/4 cup brown rice, cooked
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill plus more for serving
  • Lemon Juice
  • Garlic & Sea Salt
  • Freshly ground black pepper



Beet Vinaigrette:

  1. Preheat oven to 400°
  2. 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-inch cubes.
  3. Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt.
  4. Mix beets into vineagrette.

Make ahead: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill.

Fish Fritters:

  1. Heat oven to 400°.
  2. Place Mahi on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in center, 10-15 minutes. Let fish cool, and then flake with a fork.
  3. Mix Mahi, whitefish, eggs, shallot, brown rice, parsley, and 2 tablespoons water in a medium bowl. Season with pepper, sea salt, lemon and mix vigorously to combine (mixture will be stiff).
  4. DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill.
  5. Reduce oven temperature to 200° and set a wire rack inside a large rimmed baking sheet.
  6. 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.
  7. Transfer to prepared rack. Keep warm in oven while cooking remaining fritters.

Serve fritters with vinaigrette, garnish with dill, and top it off with a bottle of red wine!


 Do you celebrate Passover? If so, what are you serving for Passover Seder?




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