Smoked Sturgeon and Sauerkraut Tart with Riesling Mousseline and Caviar

My fine-dining colleagues said I’d never be able to put sauerkraut on a fine-dining menu. But it’s part of my heritage, my Alsatian DNA. When I first served this dish at the Modern nearly a decade ago, I wasn’t sure how it would be received. It quickly became a bestseller and remains immensely popular to this day. At the Restaurant Gabriel Kreuther, we serve the tartlets under a cloche, which we fill with applewood smoke from a smoking gun. If you like, you can do the same. Its sea-saltines