Recipe courtesy of Wayne Harley Brachman
Smoked Sturgeon Cakes
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
- Yield: 12 to 16 servings
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- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
- Yield: 12 to 16 servings
Ingredients
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
Garnish:
1 cup sour cream
1/4 cup minced chives
1 tablespoon dried sumakh
Sevruga caviar
Directions
- Preheat oven to 400 degrees F.
- 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.
- 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.
