Smoked Sturgeon Cakes

Recipe courtesy Wayne Harley Brachman
TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
YIELD: 12 to 16 servings
LEVEL: Intermediate

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
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.