Smoked-Sable Tartare with Beets and Watercress

Smoked-Sable Tartare with Beets and Watercress
Photo by John Kernick


  • 2 bunches watercress (6 cups)
  • a 2 ½-inch pastry ring or cookie cutter without a handle
  • 3 medium beets
  • 2 ½ tablespoons fresh lemon juice, or to taste
  • 2 tablespoons white-wine vinegar
  • ¼ cup extra-virgin olive oil
  • ½ pound sliced smoked sablefish (black cod)
  • + 3 more ingredients
    • ¼ teaspoon sugar
    • ¼ cup shallots
    • heavy-duty foil

Preheat oven to 450°F with rack in middle. 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-i...

View full recipe at Epicurious


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