For me the only way involves a fresh batch of blini's (Shannon Bennett style, no potato), with creme fraiche.
This is hard to beat. You get this insanely light, buttery blini, with the sharpness of the creme fraiche then the finish of seductivly salty deep deep rounded sturgeon love.
And why not chase those bad boys down with a glass of Pol Roger too? Oh and in keeping with the theme of ocean extravagence, some cray tails...
Rumour has it the crays will be almost halving in price come end of Jan as bans and limits will be lifted. Here's hoping. The amount of meat in these ones above was unlike I've seen for a few years, these were from Geraldon and one / person was almost too much. (is this possible? No.)
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