Ingredients
Coleslaw
- 3 large beets (2 to 2 1/4 pounds)
- 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
- 1/4 cup slightly drained prepared white horseradish
- 1/4 cup chopped fresh tarragon
Recipe Preparation
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.
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. 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. DO AHEAD Can be made 4 hours ahead. Cover; chill.
Turn molds out onto plates; peel off plastic.
