Classic Hot Smoked Sturgeon Balyk

Classic Hot-smoked sturgeon has a lightly salted, densely smoked flavour, as well as an opaque appearance and a moist texture. 

PREPARATION: Hot-smoked Sturgeon can be eaten straight away or added to other dishes. Because it has already been cooked, care needs to be taken when reheating or when adding them to a hot dish. Serve it piping hot, but do not overheat as it will toughen and change the texture. 

FLAVOUR PAIRINGS: Horseradish, cream and crème fraîche, honey, soy sauce and sesame oil, dill, coriander. 

CLASSIC RECIPES: The advantage of hot-smoked is that the “greasiness” associated with some cold-smoked fish is lost. Hot-smoked sturgeon is excellent eaten cold, forked into salads, or substituted for cold-smoked sturgeon in recipes. It can also be heated and tossed into pasta and rice dishes. The skin of smoked sturgeon peels away very easily.