Recipe courtesy of Wayne Harley Brachman
1 hr 30 min
20 min
1 hr 10 min
12 to 16 servings


  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Smoked Brisket

Recipe courtesy of Tiffani Thiessen

Smoked Rib Eye Roasts

Recipe courtesy of Ed McBride, Sr.|Ed McBride, Jr.

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Wood Chick's Smoked Pork Butt

Recipe courtesy of Wood Chicks BBQ

Tangy Maple Baked Beans with Applewood Smoked Bacon

Recipe courtesy of Kelsey Nixon

Bienmesabe Cake

Recipe courtesy of Charlotte Bakery

Smoked and Roasted Leg of Lamb

Recipe courtesy of Boat Street Kitchen|Renee Erickson

Slow Smoked Country Style BBQ Ribs

Recipe courtesy of Johnson's Boucaniere


Trending Videos

Brunch Bonanza

So Much Pretty Food Here