Smoked Sturgeon Cakes

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: (optional)

1 cup sour cream

1/4 cup minced chives

1 tablespoon dried sumakh

Sevruga caviar

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.

Prep Time 20 min

Cook Time: 1 hr 10 min

Serves: 12 to 16 servings

Source: foodnetwork.com