Mini Potato Cakes With Smoked Sturgeon And Herbed Cream

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1/4 cup crème fraîche

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves

Salt and freshly ground pepper

1 pound Yukon Gold potatoes, peeled and coarsely shredded

2 1/2 tablespoons all-purpose flour

2 tablespoons unsalted butter

2 tablespoons canola oil

4 ounces sliced smoked sturgeon or other smoked fish, torn in pieces

Radish sprouts, for garnish

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