In a saute pan, add 2 Tbs. butter (clarified) over medium heat, saute onions, shallots, celery, and watercress until vegetables are translucent. In a food processor blend, 1/2 onion mixture, cream cheese, mayonnaise, and 1/2 of the sturgeon until smooth; roughly chop remaining sturgeon. In a bowl mix the remaining onion mixture, sturgeon, parsley, hazlenuts, with the cream cheese mixture. Serve with toast or foccacia.
Can bake with cheddar if you like. This was from the Oregon (Coos Bay Culinary School).