October 21, 2021

Smoked Sturgeon Salad with Lemony Dressing

With the arrival of “Crocktober” slow cookers everywhere are being dusted off for a marathon of seasonal soups and stews, but I actually wanted to share a recipe I found for salad. It may not be very warm, but it is fittingly hearty, filling and comforting to the soul. I love the flavor of our Estate Smoked Sturgeon and this dish really showcases its meatiness. With a slight nod to the Nicoise, this salad, adapted from a recipe on the New York Times website, is the perfect accompaniment to whatever you have brewing on your stove top.

Smoked sturgeon is flaked into pieces and marinated in a turmeric + champagne vinegar blend. Boiled potatoes, cooked haricot verts or green beans and leeks along with lettuces are then tossed in a lemony dressing and topped with the sturgeon. The original recipe called for frisee, but my grocery store didn’t have any in stock. I opted instead for arugula, endive and some hydroponic butterhead lettuce (very “California” and very “Tsar Nicoulai”). You will be pleasantly surprised by how beautifully the flavors of the marinade and dressing blend together. I also thinly sliced a rustic farmhouse boule, drizzled the slices with olive oil and sprinkled with salt then broiled to the perfect crisp to serve along side the salad.

This salad is bright and fresh - somewhere where the leftover summer sunshine blurs into the chill of fall. Grab some of our Estate Smoked Sturgeon and serve this salad with your favorite autumn dish. It also never hurts to have some caviar on the side!

We would love to see your Tsar Nicoulai caviar, roe and smoked fish creations - share with us on Instagram! @therealtsarnicoulai

Cheers,

Olga

SMOKED STURGEON SALAD WITH LEMONY DRESSING


Adapted from NYT Cooking (Smoked Sturgeon Salad with Leeks + Haricot Verts, available by signing up for a cooking newsletter). Serves 4.


INGREDIENTS

Zest and juice from 2 lemons

1 tablespoon chopped parsley

1 tablespoon chopped shallots

¼ cup extra virgin olive oil

Kosher salt + freshly ground black pepper

2 teaspoons sugar

1 teaspoon turmeric

¼ cup champagne vinegar

⅔ cup grape-seed or avocado oil

¼ pound Tsar Nicoulai Estate Smoked Sturgeon, flaked into bite-sized pieces

2 yellow potatoes, peeled and cut into 1/2-inch dice

¼ pound haricot verts or green beans

2 leeks, white part only, cleaned and cut into 1/2-inch slices

A few slices of a rustic boule, sliced, drizzled with olive oil and broiled to desired crunchiness

1/2-1 head butterhead lettuce, torn into bite-size pieces

2oz arugula

1-2 heads of endives, roughly sliced



METHOD

  1. Make dressing: in a small bowl, combine lemon zest, parsley, shallots. Add lemon juice and gradually whisk in olive oil. Season to taste with salt and freshly ground pepper.

  2. In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat, set aside.

  3. In a small pot over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pot, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts (or green beans, if using), and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.

  4. In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.

  5. Add lettuces to a large plate, top with prepared vegetables. Dress with vinaigrette (either toss, or just drizzle on top). Top with sturgeon and serve with crispy bread slices. Alternatively, plate 4 separate servings.