Recipe courtesy of Sara Moulton

House-Cured Gravlax with Osetra Caviar

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  • Level: Easy
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1/2 pound gravlax

1-ounce Osetra caviar

Blini batter

1/2 cup flour

1 1/2 cups buckwheat

1 Samuel Adams

1 egg yolk

Yogurt Sauce

1 cup plain yogurt

4 tablespoons diced cucumbers

1 tablespoon dill, chopped

1 tablespoon lemon juice

2 tablespoons olive oil

Salt and pepper to taste

Dill sprigs


  1. Make blini batter by mixing dry ingredients and adding wet ingredients. Saute 1/4 oz of batter in clarified butter. Remove from the pan. Top with yogurt sauce. Arrange the gravlax pieces in a rosette pattern on the yogurt sauce, and spoon on more yogurt sauce. Place the caviar in the center of the rosette; season with salt and pepper, and garnish with dill.;