Blinis, are an Eastern European pancake topped with caviar. They are easy to make and are perfect for any event or meal. The chefs at SeaDream Yacht Club have prepared an elegant and decadent take on this thousand-year-old recipe, complete with fresh halibut, Osietra caviar, and crème fraîche. Bon Appétit!
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 halibut on each blini, add a little crème fraiche and then finish with the Osietra caviar and a pinch of chervil. With blinis, it’s all about the layering and presentation.
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