Smoked Sturgeon Cakes Recipes

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TEA SMOKED STURGEON



Tea Smoked Sturgeon image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 8h30m

Number Of Ingredients 11

6 (6-ounce) portions fresh sturgeon
4 ounces olive oil
2 tablespoons ground coriander
2 shallots minced
2 ounces chopped dill
4 ounces black Russian tea
4 ounces apple wood chips
1 red onion minced
3 ounces capers
2 hard boiled eggs minced
6 ounces creme fraiche

Steps:

  • Marinate sturgeon in olive oil, coriander, shallots and dill for 8 hours, refrigerated. Soak tea and applewood chips in water for 2 hours.
  • In a stove top smoker place soaked tea and apple chips in bottom of pan and put over medium heat on stove. Drain of any excess oil and place sturgeon on rack and cover. Let smoke on stovetop until fish begins to flake, about 12 minutes. Remove from pan and garnish with onions, capers, and chopped eggs. Drizzle with creme fraiche and serve.

SMOKED STURGEON CAKES



Smoked Sturgeon Cakes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 13

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

Steps:

  • 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.

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