Smoked Sturgeon Cakes

  • Recipe courtesy of Wayne Harley Brachman

Total Time:
1 hr 30 min
20 min
Inactive Prep:
1 hr 10 min
12 to 16 servings


  • 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:


      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.