Skip to main content
Recipes

Whitefish Salad and Roasted Beet Coleslaw

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

coleslaw

3

large beets (2 to 2 1/4 pounds)

6

tablespoons olive oil

3

1/2 tablespoons balsamic vinegar

1

tablespoon prepared white horseradish

4

cups very thinly sliced red cabbage

1

1/2 cups thinly sliced red onion

whitefish

2

pounds whitefish fillets with skin

1

/2 cup mayonnaise

1

/4 cup slightly drained prepared white horseradish

1

/4 cup chopped fresh tarragon

Need to make a substitution?

Preparation

  1. coleslaw

    Step 1

    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.

    Step 2

    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.

  2. whitefish

    Step 3

    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.

    Step 4

    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. DO AHEAD Can be made 4 hours ahead. Cover; chill.

    Step 5

    Turn molds out onto plates; peel off plastic.

Explore Bon AppétitSaladSlawAmericanBeetVegetableHorseradishFishSeafoodRed CabbageCabbageLeafy GreensTarragonSteam