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

Combine the salt, sugar, zests, pepper and chervil, mixing well
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
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
Remove the skin by sliding a sharp, flexible knife blade between the skin and flesh
Slice the fillet crossways as thinly as possible; you need 3-4 slices per blini. Dress with a little olive oil
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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Find out why we suggest matching 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


Sea bass


  • 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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