Whitefish Salad And Roasted Beet Coleslaw Recipes

HOMEMADE WHITEFISH SALAD

Steps:

• Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
• Serve with bagels and Pickled Red Onions.
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

CABBAGE AND BEET SLAW

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

ROASTED BEET SALAD

Steps:

• Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-înch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.
• Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
• On 4 salad plates, arrange salad greens. Top with beets, orange slices, walnuts and cheese. Serve with dressing.

WHITEFISH SALAD AND ROASTED BEET COLESLAW

Steps:

• for coleslaw:
• Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.
• Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.
• for whitefish:
• Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Season with salt and pepper. Cover and chill 1 day to blend flavors.
• Drain half of coleslaw in sieve (reserve remainder for another use). Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish. (Can be made 4 hours ahead. Cover; chill.) Turn molds out onto plates; peel off plastic.