Smoked Sturgeon Cakes

Recipe Ingredients

3		Baking potatoes (large)
2		Eggs
1 lb	454g / 16oz	Smoked sturgeon - sliced, and
		Torn into bits
4 tablespoons	60ml	Melted unsalted butter
1/2 cup	46g / 1.6oz	Minced chives
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Japanese bread crumbs (panko)
		Canola oil - for frying
		Garnish
1 cup	237ml	Sour cream
1/4 cup	23g / 0.8oz	Minced chives
1 tablespoon	15ml	Dried sumakh
		Sevruga caviar

Recipe Instructions

Preheat oven to 400 degrees.

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 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.

This recipe yields 12 to 16 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B42) - from the TV FOOD NETWORK

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