Name: Smoked-Sable Tartare with Beets and Watercress
Cook time: 40 min
Total time: 2 1/4 hr
Yield: Makes 8 (first course) servings
Ingredients: 3 medium beets (about 1 1/2 pound with greens); 1/4 cup finely chopped shallots; 2 tablespoons white-wine vinegar; 2 1/2 tablespoons fresh lemon juice, or to taste; 1/4 teaspoon sugar; 1/4 cup extra-virgin olive oil; 1/2 pound sliced smoked sablefish (black cod), chopped (about 1 1/3 cups); 2 bunches watercress, torn into small sprigs (6 cups); Equipment: heavy-duty foil; a 2 1/2-inch pastry ring or cookie cutter without a handle

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Smoked-Sable Tartare with Beets and WatercressJohn Kernick

Smoked sable is as moist as smoked salmon, but with a voluptuous silkiness all its own. To balance its sea-saltiness, top it with earthy roasted beets and fresh watercress. This festive salad makes a wonderfully light start to a lavish Thanksgiving feast.

Cooks' notes:

•Beets can be roasted and tossed with vinaigrette 1 day ahead, then chilled. Chill reserved vinaigrette separately. Let stand at room temperature 30 minutes before serving.
•Watercress sprigs can be prepared (but not tossed with vinaigrette) 1 day ahead and chilled, wrapped in dampened paper towels in a large sealable bag.

Recipe notes

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