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
• 1 cup sour cream
• 1/4 cup minced chives
• 1 tablespoon dried sumakh
• Sevruga caviar

Instructions

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.