Appetizer

Graavilohi (Cured Salmon)

Name: Graavilohi (Cured Salmon)
Prep time: 20 min
Total time: 12 h 20 min
Yield: 6 servings
Cuisine: scandinavian
Ingredients: 1,000 g salmon fillet skin on, pin bones removed; 30 g coarse sea salt; 30 g granulated sugar; 30 g fresh dill finely chopped; 1 tsp black pepper freshly cracked

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.

An original recipe by Forkin

Total time: 12 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 370 kcal

Gluten-free

Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gsalmon fillet, skin on, pin bones removed
30 gcoarse sea salt
30 ggranulated sugar
30 gfresh dill, finely chopped
1 tspblack pepper, freshly cracked

Equipment

non-reactive dish · sharp knife · plastic wrap

The method

Step by step

1
Pat the salmon fillet very dry with paper towels.
About 2 min
Cook’s note: Removing excess moisture helps the cure penetrate better.
2
In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.
About 1 min
3
Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.
About 1 min
4
Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.
About 2 min
Cook’s 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.
About 1 min
6
Sprinkle the remaining fresh dill over the skin side of the salmon.
About 1 min
7
Cover the dish tightly with plastic wrap.
About 1 min
8
Place a weight on top of the salmon (e.g., a few cans or a heavy plate).
About 1 min
Cook’s 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.
About 12 hr
Cook’s 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.
About 2 min
Cook’s note: Be thorough but gentle to avoid damaging the cured flesh.
11
Pat the salmon very dry again with paper towels.
About 1 min
Cook’s note: Drying helps with slicing and presentation.
12
Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.
About 5 min
Cook’s note: Angle your knife almost parallel to the cutting board for thin, elegant slices.
13
Arrange the slices on a platter and serve immediately.
Cook’s note: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.

Per serving

Nutrition

54%Score

Calories: 370.3kcal
Protein: 33.6g
Carbs: 5.9g
Fat: 21.7g
Fibre: 0.3g
Sugar: 5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sliced graavilohi tightly wrapped in plastic wrap in the refrigerator.