Fish Patty with Caviar Chives Cream

Ingredients

• 1 shallot
• 1 garlic clove
• 1 tbsp butter
• 600 g fish fillet (e.g., salmon trout)
• 1 egg
• 1 tbsp freshly chopped rosemary
• 3 tbsp breadcrumbs
• Salt
• Lemon juice
• black pepper (freshly ground)
• 3 tbsp vegetable oil (for frying)
• 250 g sour cream
• 2 tbsp Keta caviar
• chive rings (for garnish)

Instructions

1. 1.

   Peel the shallot and garlic and finely dice them. Sauté in hot butter until translucent. Set aside to cool.

2. 2.

   Rinse the fish, pat dry, and roughly cube it. Do not over‑mince in the food processor. Mix the egg with rosemary, onion, and garlic into the fish, adding breadcrumbs until the mixture is easily shapeable. Season with salt, lemon juice, and pepper, then form 8 small patties.

3. 3.

   Fry the patties in hot oil in a skillet, browning each side for 4–5 minutes until golden brown.

4. 4.

   Whisk the sour cream until smooth, fold in 1–2 tbsp of caviar, season lightly with salt and pepper, and serve the fish patties topped with chives.