New This Month

Relish Platter


Serve this colorful assortment of condiments with a simple Fried Lake Fish dinner.

Source: Mad Hungry, March 2011


  • 1 cup plus 2 tablespoons white-wine vinegar
  • 2 tablespoons plus 1 teaspoon coarse salt
  • 1/4 cup granulated sugar
  • 1/2 pound red beets, peeled, sliced lengthwise, and cut into 1/4-inch matchsticks
  • 2 ears corn, stripped from cob (or 2 cups frozen, thawed, and drained)
  • 2 scallions, thinly sliced
  • 1/2 red bell pepper, finely chopped (1/2 cup)
  • 1 stalk celery, finely chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground black pepper
  • 8 ounces cottage cheese


  1. Bring 1 cup water, 1 cup vinegar, 2 tablespoons salt, and sugar to a boil in a small saucepan. Add beets, remove from heat, and cool to room temperature.

  2. In a medium bowl, combine corn, scallions, red pepper, celery, 2 tablespoons vinegar, olive oil, 1 teaspoon salt, and pepper.

  3. Transfer cooled beets, corn salad, and cottage cheese to separate serving bowls and serve with fried fish.

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