Smoked sturgeon with textures of green peas, minted yogurt and rye gremolata [Melissa Craig, Bearfoot Bistro] from Vancouver Eats: Signature Recipes from the City's Best Restaurants (page 34) by Joanne Sasvari

  • shallots
  • rye bread
  • Show all ingredients...

  • EYB Comments

    Cure sturgeon fillets for 18-24 hours before smoking. Refrigerate mousse for 24 hours.

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  • Eat Your Books

    Cure sturgeon fillets for 18-24 hours before smoking. Refrigerate mousse for 24 hours.

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