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.
En original opskrift af Forkin
- Tid i alt
- 12 t. 20 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
- Pr. portion
- 370 kcal
Allergenoplysninger: kan indeholde fisk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 1.000 gsalmon fillet, skin on, pin bones removed
- 30 gcoarse sea salt
- 30 ggranulated sugar
- 30 gfresh dill, finely chopped
- 1 tsk.black pepper, freshly cracked
Udstyr
non-reactive dish · sharp knife · plastic wrap
Fremgangsmåde
Trin for trin
- 1
Pat the salmon fillet very dry with paper towels.
Ca. 2 min.
Kokkens note: Removing excess moisture helps the cure penetrate better.
- 2
In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.
Ca. 1 min.
- 3
Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.
Ca. 1 min.
- 4
Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
- 6
Sprinkle the remaining fresh dill over the skin side of the salmon.
Ca. 1 min.
- 7
Cover the dish tightly with plastic wrap.
Ca. 1 min.
- 8
Place a weight on top of the salmon (e.g., a few cans or a heavy plate).
Ca. 1 min.
Kokkens note: 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.
Ca. 12 t.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: Be thorough but gentle to avoid damaging the cured flesh.
- 11
Pat the salmon very dry again with paper towels.
Ca. 1 min.
Kokkens note: Drying helps with slicing and presentation.
- 12
Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.
Ca. 5 min.
Kokkens note: Angle your knife almost parallel to the cutting board for thin, elegant slices.
- 13
Arrange the slices on a platter and serve immediately.
Kokkens note: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.
Pr. portion
Næringsindhold
- Kalorier
- 370,3kcal
- Protein
- 33,6g
- Kulhydrat
- 5,9g
- Fedt
- 21,7g
- Kostfibre
- 0,3g
- Sukker
- 5g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover sliced graavilohi tightly wrapped in plastic wrap in the refrigerator.