Freeze the salmon fillet for 7 days, then thaw it in the refrigerator for 24 hours.

Grate the 1 beetroot and finely grate the 20 g fresh ginger.

Combine the 300 g granulated sugar, 300 g salt, grated beetroot, fresh ginger, 30 ml honey, fresh dill, and black pepper.

Spread half of the curing mixture in a tray and place the thawed salmon fillet on top.

Cover the salmon with the remaining curing mixture and wrap the tray tightly with plastic wrap.

Place a weight over the wrapped salmon and refrigerate it for 24 hours.

Turn the salmon over and refrigerate it for another 24 hours.

Rinse the cured salmon briefly under cold water and pat it dry.

Slice the gravlax thinly against the grain and keep it chilled until serving.

Whisk the 250 g Greek yogurt, 2 eggs, and 30 ml olive oil until smooth.

Add the 250 g all-purpose flour, 11 g baking powder, and 5 g za'atar.

Whisk the batter just until no dry flour remains, then rest it for 10 minutes.

Heat a lightly oiled pan over medium heat and add small portions of batter.

Cook each blini for 1 to 2 minutes until bubbles appear, then flip it.

Cook the second side for 1 minute and serve the warm blinis with chilled gravlax.