Fritter Through the Sea
Latke-inspired crispy cakes to showcase the smoke.
Perhaps the most beautiful aspect of MV Smokehouse spreads is their versatility. Smoked bluefish pâté, as Nathan pointed out, vies with lobster and salmon pants (AKA Nantucket reds) for iconic New England summer status. You can dress it up, layer it in hors d’oeuvres, or spread it on a cracker while shooing away persistent seagulls on the beach. It’s an elevated flavor delivered with unpretentious fun, a balance the Smokehouse folks strike impeccably. When we chatted, Gus and Nathan highlighted a few dishes they’ve made with the product; among them was fritters! Crispy, golden comfort food that can still be dressed up (in this case with a beet vinaigrette) seemed like an ideal way to emulate the at-the-Ritz or on-a-Ritz spirit. Naturally, we hit the fryer. I hope you enjoy it as much as we did!
Smoked Bluefish Fritters with Roasted Beet Vinaigrette
Ingredients
2 medium red beets (stems removed)
1/4 cup lemon juice
2 TBL horseradish
1/2 cup extra virgin olive oil
Salt
8 oz MV Smokehouse Smoked Bluefish Spread
8 oz MV Smokehouse Smoked Whitefish Salad
5 TBL vegetable oil
3 large eggs, beaten
1 large shallot, finely chopped
1/4 cup crushed matzo
1/4 cup chopped chives
2 TBL chopped dill
Ground black pepper
Directions
For the vinaigrette: Preheat oven to 400. Wrap beets individually in foil, place on a baking sheet, and bake until tender for 50-60 minutes. Let cool, then cut into 1/4” cubes. While the beets cook, whisk lemon juice, oil, and horseradish in a medium bowl. Season with salt, then add beets.
For the fritters: Mix smoked fish spreads, eggs, shallot, chives, dill, and 2 TBL water. Season with pepper. Heat oil in a large skillet over medium-high heat. In batches, drop 1/4 cupfuls of mixture into pan, pressing gently with a spatula to flatten. Cook, turning once, until golden brown around the edges. Approx. 4 minutes per batch. Transfer to wire rack. Serve with vinaigrette.