Smoked Whitefish Dip

Smoked Sturgeon, Smoked Cultured Cream, Garlic Aïoli, Pickled Ramps, Shallots, Chives, Grilled Sourdough Bread

Chef Adam Stacy of Angler | San Francisco

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Adapted by StarChefs | March 2023

INGREDIENTS:

Smoked Sturgeon:
Sturgeon loin

Smoked Cultured Cream:
200 grams heavy cream
50 grams buttermilk

Garlic Aïoli:
8 egg yolks
10 cloves garlic, roasted
1 cup extra virgin olive oil
Lemon juice 

To Assemble and Serve:
Thinly sliced chives
Brunoise shallots
Sturgeon caviar
Pickled ramps
Grilled sourdough bread

METHOD:

For the Smoked Sturgeon:
Prepare a cold smoker. Place sturgeon over ice and cold smoke 5 minutes, or until tender and lightly smoked.

For the Smoked Cultured Cream:
In a mixing bowl, combine cream and buttermilk. Let sit overnight at room temperature. The next day, using a smoking gun with desired wood chips, cold smoke the cultured cream 10 minutes or until lightly smoked.

For the Garlic Aïoli:
In a mixing bowl, combine eggs, garlic, oil and lemon juice. Whisk to combine. Set aside.

To Assemble and Serve:
In a large mixing bowl, gently fold together Smoked Sturgeon, Smoked Cultured Cream, and Garlic Aïoli, ensuring a smooth texture while still keeping the caviar intact. Transfer 1 cup of the mixture to a glass serving bowl and place on a serving tray. Top with chives. In a separate small serving bowl, spoon the additional caviar. On the serving tray, arrange the bread and pickled ramps.

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