Ossetra caviar is one of the most prized caviars in the world - 'ossetra' is itself the Russian term for sturgeon. You should be able to buy it from any good deli. Once you've found it, this exciting sea bass blinis recipe should be your first port of call

Method
1.
Combine the salt, sugar, zests, pepper and chervil, mixing well
2.
Using the zest mix, make a thin layer the same shape as the fish on a plastic tray, then place the fillet skin-side up on the salt and pack the remaining salt on top. Cover and refrigerate for 12 hours
3.
Remove as much of the salt mixture from the fish as possible and then rinse very well under cold water. Pat the fish dry and then put skin-side down on a board
4.
Remove the skin by sliding a sharp, flexible knife blade between the skin and flesh
5.
Slice the fillet crossways as thinly as possible; you need 3-4 slices per blini. Dress with a little olive oil
6.
To plate put 3-4 slices of the seabass on each blini, add a little crème fraiche and then finish with the osetra caviar and a little chervil
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Sea bass blinis recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Sea bass

Blinis

  • 1 tbsp of olive oil
  • 12 blinis
  • 3 tbsp of crème fraîche
  • 3 tbsp of ossetra caviar
  • 12 sprigs of chervil

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Beautiful blinis are topped with citrus-cured sea bass and caviar in these decadent canapés from Robert Thompson

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