Graavilohi (Cured Salmon)
Graavilohi is a traditional Nordic dish featuring raw salmon cured with a mixture of salt, sugar, and dill. This simple yet elegant appetizer highlights the fresh flavor of salmon with a delicate herbaceous touch. It's perfect for entertaining or as a light, flavorful starter.
Una recepta original de Forkin
- Temps total
- 12 h 20 min
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 370 kcal
Informació sobre al·lèrgens: pot contenir peix. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 1.000 gsalmon fillet, skin on, pin bones removed
- 30 gcoarse sea salt
- 30 ggranulated sugar
- 30 gfresh dill, finely chopped
- 1 ctblack pepper, freshly cracked
Estris
non-reactive dish · sharp knife · plastic wrap
Elaboració
Pas a pas
- 1
Pat the salmon fillet very dry with paper towels.
Uns 2 min
Nota de cuina: Removing excess moisture helps the cure penetrate better.
- 2
In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.
Uns 1 min
- 3
Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.
Uns 1 min
- 4
Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.
Uns 2 min
Nota de cuina: Make sure to coat all surfaces well.
- 5
Place the salmon, skin-side down, in a non-reactive dish or container large enough to hold it.
Uns 1 min
- 6
Sprinkle the remaining fresh dill over the skin side of the salmon.
Uns 1 min
- 7
Cover the dish tightly with plastic wrap.
Uns 1 min
- 8
Place a weight on top of the salmon (e.g., a few cans or a heavy plate).
Uns 1 min
Nota de cuina: Weighting helps compress the salmon and extract moisture, improving texture and flavor.
- 9
Refrigerate for at least 12 hours, or up to 2-3 days, flipping the salmon once or twice daily.
Uns 12 h
Nota de cuina: The longer it cures, the firmer and saltier the salmon will become. Adjust to your preference.
- 10
After curing, remove the salmon from the dish and gently rinse off the cure mixture under cold running water.
Uns 2 min
Nota de cuina: Be thorough but gentle to avoid damaging the cured flesh.
- 11
Pat the salmon very dry again with paper towels.
Uns 1 min
Nota de cuina: Drying helps with slicing and presentation.
- 12
Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.
Uns 5 min
Nota de cuina: Angle your knife almost parallel to the cutting board for thin, elegant slices.
- 13
Arrange the slices on a platter and serve immediately.
Nota de cuina: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.
Per ració
Nutrició
- Calories
- 370,3kcal
- Proteïnes
- 33,6g
- Hidrats de carboni
- 5,9g
- Greixos
- 21,7g
- Fibra
- 0,3g
- Sucre
- 5g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover sliced graavilohi tightly wrapped in plastic wrap in the refrigerator.