Ingredients Jump to Instructions ↓

  1. 3 large baking potatoes

  2. 2 eggs

  3. 1 pound smoked sturgeon, sliced and torn into bits

  4. 4 tablespoons melted butter, unsalted

  5. 1/2 cup minced chives

  6. 1/4 cup chopped parsley (flat leaf)

  7. Black pepper

  8. 1 cup Japanese bread crumbs (panko)

  9. Canola oil , for frying

  10. 1 cup sour cream

  11. 1/4 cup minced chives

  12. 1 tablespoon dried sumakh

  13. Sevruga caviar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. 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.


Send feedback