Instructions

For the Smoked Sturgeon

1. Add the water, sugar, salt, dill seed, fennel seed and peppercorns to a medium pot. Bring to a boil. Whisk everything together to ensure the salt and sugar are fully dissolved, then remove the pot from the heat. Pour the mixture into a 1 L (4-cup) measuring cup and fill with ice until you have 1 L (4 cups) total. Stir to dissolve the ice. This is the brine.
2. Place the pieces of sturgeon in a bowl and pour over the brine. Place a piece of plastic wrap directly over the top of the brine to ensure the fish is fully submerged. Place the bowl in the refrigerator for 2 hours. When there is 30 minutes remaining, heat your smoker to 105 °C (225 °F).
3. Remove the sturgeon from the brine and place them on a rack that will fit inside the smoker. Smoke the fish for about 2 hours or until it reaches an internal temperature of 60 °C (140 °F).

For the Hasselback Potatoes

1. Preheat your oven to 220 °C (425 °F). Place chopsticks on either side of a potato and, using a sharp knife, make thin, evenly spaced slices across each potato, about ¼ inch apart, stopping where the chopsticks are so the potato stays connected at the bottom.
2. Place the potatoes on a baking sheet lined with parchment paper. Add the garlic to a small pot with the butter, then bring to a simmer over medium-high heat. Remove the butter from the heat, discard the garlic, and brush or drizzle the potatoes with the melted butter, making sure some gets between the slices. Season them generously with salt and pepper. Bake for 45–60 minutes, or until the potatoes are tender and the edges are crispy. You can check for doneness by inserting a paring knife into the potatoes. 
3. When you are ready to serve, top each potato with a spoonful of sour cream, sturgeon caviar and chives.