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

DirecSturgeon, Lake Winnebago 2012tions

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