 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
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 |
Directions:
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.
|
|