Recipe courtesy of Wayne Harley Brachman

Smoked Sturgeon Cakes

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 12 to 16 servings
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3 large baking potatoes

2 eggs

1 pound smoked sturgeon, sliced and torn into bits

4 tablespoons melted butter, unsalted

1/2 cup minced chives

1/4 cup chopped parsley (flat leaf)

Black pepper

1 cup Japanese bread crumbs (panko)

Canola oil, for frying


1 cup sour cream

1/4 cup minced chives

1 tablespoon dried sumakh

Sevruga caviar


  1. Preheat oven to 400 degrees F.
  2. Bake the potatoes until tender, about 40 minutes. Let cool, then scoop out the flesh. Pass through a sieve or ricer. Mix with the eggs, fish, butter, chives, parsley, and pepper. Shape into small patties and dredge in the bread crumbs. Fry the sturgeon cakes in batches, 3 minutes on each side, until browned. They may be held in a 300 degree F oven.
  3. For the Garnish: Mix the sour cream and chives together. Serve a dollop on the side of the fish cakes, sprinkled with sumakh and topped with sevruga.