Rachel Weill
In the forefront, a smørrebrd of smoked sturgeon with potato/dill sauce & roe from executive chef Nicolaus Balla of Bar Tartine, San Francisco
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Smørrebrd: Smoked Sturgeon with Potato/Dill Sauce & Roe

Bar Tartine, San Francisco, Nicolaus Balla / October 2012

For 4 servings

Potato/dill sauce:

  • 1 cup mashed russet potatoes, chilled
  • 1 cup sour cream
  • 2 Tbsps. dill, chopped
  • 2 Tbsps. parsley, chopped
  • 2 Tbsps. mayonnaise
  • 1 Tbsp. cured herring roe
  • 1 Tbsp. lemon juice
  • 1 clove garlic, minced
  • 2 tsps. kosher salt
  • 1 tsp. horseradish, peeled and freshly grated
  • 1/2 tsp. black pepper, freshly ground

Mix all ingredients in a bowl; adjust seasonings.

Assembly:

  • 8 slices Danish rye bread
  • 8 2” strips smoked sturgeon
  • fried shallots or onion
  • dill, chopped
  • parsley, chopped
  • 1 Tbsp. olive oil
  • 8 tsps. herring roe
  • 1 sm. piece horseradish, peeled
  1. Spread 1 Tbsp. potato/dill sauce over each slice of bread; reserve.

  2. To serve, place 2 slices bread on each plate; top each slice with a sturgeon strip; garnish with fried shallots and herbs; drizzle with oil; top each slice with 1 tsp. roe; grate some horseradish over each slice.

Chef’s Note: Yellow tobiko or sturgeon caviar can be substituted for cured herring roe; smoked sturgeon can be replaced with lox, herring, or sardines.