Beetroot and vodka-cured salmon gravlax with blini (Malosol’nyy losos’ s blinami) from Sour Cherries and Sunflowers: A Taste of Home | Recipes from Eastern Europe and Beyond (page 156) by Anastasia Zolotarev

  • milk
  • butter
  • Show all ingredients...
  • Serves : 32-36 blini

  • EYB Comments

    Allow to cure for 24-36 hours. See recipe for optional salmon roe topping.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to cure for 24-36 hours. See recipe for optional salmon roe topping.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.