Smoked-Sable Tartare with Beets and Watercress
An elegant appetizer featuring diced roasted beets layered with chopped smoked sablefish and topped with fresh watercress. The dish combines earthy beets with smoky fish and peppery greens, dressed in a bright shallot-lemon vinaigrette.
Ingredients
- •3 medium beets
- •¼ cup shallots
- •2 tablespoons white-wine vinegar
- •2½ tablespoons fresh lemon juice
- •¼ teaspoon sugar
- •¼ cup extra-virgin olive oil
- •½ pound smoked sablefish
- •2 bunches watercress
- •Equipment
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in middle.
5 min
- 2.
Trim beets, discarding stems and greens (or reserve for another use), then wrap together in foil and roast until tender, about 1 1/4 hours. Let beets stand in foil at least 15 minutes, then remove from foil and cool. Remove skins and cut beets into 1/3-inch dice.
90 min
- 3.
Whisk together shallots, vinegar, lemon juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil. Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets. Let marinate at room temperature 30 minutes.
35 min
- 4.
Drain beets in a sieve set over a bowl and set beet vinaigrette aside.
5 min
- 5.
Put pastry ring in center of a salad plate and gently press about 2 1/2 tablespoons fish into bottom of ring, then put about 1/4 cup beets over fish. Repeat on 7 more plates.
15 min
- 6.
Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate.
10 min
