Ingredients
- ½ bulb fennel (sliced thin)
- ½ cup white wine vinegar
- ¼ cup sugar
- ½ cup water
- 1 tbsp kosher salt
- ½ cup flat leaf parsley leaves (roughly chopped)
- ½ Granny Smith apple (peel on, cut into matchsticks)
- 1 baguette (sliced thin)
- ½ cup olive oil
- 1 cup sturgeon paté (see recipe)
Smoked Sturgeon Pate
- 8 oz smoked sturgeon (bloodline and skin removed and roughly diced)
- 8 oz fromage blanc
- ½ cup crème fraîche
- 2 tsp lemon juice
- ¼ cup green onions (chopped (green parts only))
- Kosher salt
- white pepper
Directions
Step 1
To make the pickled fennel, place sliced fennel in a small bowl. Bring vinegar, water, sugar and salt to a boil and pour over the fennel. Cool before serving. Remove fennel from brine and combine with parsley and apple matchsticks.
Step 2
Preheat oven to 375°F. Brush baguette slices with olive oil on both sides and bake on a sheet pan for 10-12 minutes until golden.
Step 3
To make the smoked sturgeon pâté, pulse sturgeon in a food processor. Add fromage blanc, crème fraîche and lemon juice. Process until smooth. Add scallion greens and pulse to incorporate. Taste and adjust seasoning.
Step 4
To serve, spread sturgeon pâté on the crostini and garnish with a small spoonful of the pickled fennel and apple mixture.
Smoked Sturgeon Pate
Step 1
Pulse sturgeon in food processor to break it down. Add fromage blanc, crème fraîche and lemon juice. Process until smooth, add the scallion greens and pulse until incorporated. Taste and adjust seasoning
Step 2
Enjoy with a glass of Cakebread Cellars Chardonnay.
Pair with These Wines
