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Tea Smoked Sturgeon on Black Bread Toast Points
From the kitchen of Sharmagne Leland-St. John

1 fresh sturgeon, skinned and filleted
½ cup extra virgin olive oil
2 tablespoons ground coriander
3 shallots minced
¼ cup fresh dill, minced
½ cup apple wood chips
¼ cup Russian Caravan tea

Beluga caviar
Red onion, minced
Hard boiled eggs, minced
Mascarpone or crème fraiche

Cut the sturgeon into 4 sections and marinate in the olive oil,
coriander, shallots and dill overnight in the, refrigerator. Soak
the tea and apple wood chips in water for 2 hours.

In a stove top smoker, scatter the tea and apple chips in the bottom
of the pan. Drain off excess oil and place the sturgeon on a rack over
the wood chips and tea. Cover and turn heat up to medium. Let smoke
until fish begins to flake, approximately 15 to 20 minutes. Remove from
pan and garnish with caviar, onions, capers, and chopped eggs. Serve
on black bread toast points, drizzled with mascarpone or creme fraiche.

Editor's Note:
If you don’t have a smoker you can use a heavy soup kettle with tight
fitting lid. Place bags of rice or beans on the lid to keep the smoke from
escaping. Use a vegetable steamer to contain the fish in place of a wire



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