Graavilohi (Cured Salmon)

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Pat the salmon fillet very dry with paper towels.

   حوالي 2 د

   ملاحظة الطاهي: Removing excess moisture helps the cure penetrate better.

2. 2

   In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.

   حوالي 1 د

3. 3

   Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.

   حوالي 1 د

4. 4

   Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.

   حوالي 2 د

   ملاحظة الطاهي: Make sure to coat all surfaces well.

5. 5

   Place the salmon, skin-side down, in a non-reactive dish or container large enough to hold it.

   حوالي 1 د

6. 6

   Sprinkle the remaining fresh dill over the skin side of the salmon.

   حوالي 1 د

7. 7

   Cover the dish tightly with plastic wrap.

   حوالي 1 د

8. 8

   Place a weight on top of the salmon (e.g., a few cans or a heavy plate).

   حوالي 1 د

   ملاحظة الطاهي: Weighting helps compress the salmon and extract moisture, improving texture and flavor.

9. 9

   Refrigerate for at least 12 hours, or up to 2-3 days, flipping the salmon once or twice daily.

   حوالي 12 س

   ملاحظة الطاهي: The longer it cures, the firmer and saltier the salmon will become. Adjust to your preference.

10. 10

    After curing, remove the salmon from the dish and gently rinse off the cure mixture under cold running water.

    حوالي 2 د

    ملاحظة الطاهي: Be thorough but gentle to avoid damaging the cured flesh.

11. 11

    Pat the salmon very dry again with paper towels.

    حوالي 1 د

    ملاحظة الطاهي: Drying helps with slicing and presentation.

12. 12

    Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.

    حوالي 5 د

    ملاحظة الطاهي: Angle your knife almost parallel to the cutting board for thin, elegant slices.

13. 13

    Arrange the slices on a platter and serve immediately.

    ملاحظة الطاهي: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.