Smoked Sturgeon Cakes

Name: Smoked Sturgeon Cakes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 to 16 servings
Cuisine: european
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; 1 cup sour cream; 1/4 cup minced chives; 1 tablespoon dried sumakh; Sevruga caviar

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Level: Intermediate
Total: 1 hr 30 min

Prep: 20 min
Cook: 1 hr 10 min

Yield: 12 to 16 servings

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.

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