Beet and horseradish-cured black cod from Kachka: A Return to Russian Cooking (page 128) by Bonnie Frumkin Morales and Deena Prichep

  • kosher salt
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  • black bread
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  • EYB Comments

    The book's "Smetana" called for in this recipe requires 2 days to prepare. Requires curing for 8-18 hours. Can substitute steelhead trout fillets, salmon fillets, or fish fillets of your choice for black cod fillets; buttermilk for buttermilk culture; fingerling potatoes or the book's "Yeasted blini" for black bread; and sour cream for the book's "Smetana" specified in this recipe.

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Notes about this recipe

  • Eat Your Books

    The book's "Smetana" called for in this recipe requires 2 days to prepare. Requires curing for 8-18 hours. Can substitute steelhead trout fillets, salmon fillets, or fish fillets of your choice for black cod fillets; buttermilk for buttermilk culture; fingerling potatoes or the book's "Yeasted blini" for black bread; and sour cream for the book's "Smetana" specified in this recipe.

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