in olive oil, coriander, shallots and dill for 8 hours, refrigerated. Soak tea
and applewood chips in water for 2 hours.
In a stove top smoker place soaked tea and apple chips
in bottom of pan and put over medium heat on stove. Drain
of any excess oil and place sturgeon on rack and cover. Let smoke on stovetop until fish
begins to flake, about 12 minutes. Remove from pan and garnish
, and chopped eggs. Drizzle
with creme fraiche and serve.