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
. Mix with the eggs, fish
, 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.