Appetizer

Graavilohi (Cured Salmon)

Name: Graavilohi (Cured Salmon)
Prep time: 20 min
Total time: 12 h 20 min
Yield: 6 annosta
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 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 12 t 20 min
Annoksia: 6
Vaikeustaso: Keskitaso
Annosta kohti: 370 kcal

Gluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: kala. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

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

Välineet

non-reactive dish · sharp knife · plastic wrap

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

54%Pisteet

Kalorit: 370,3kcal
Proteiini: 33,6g
Hiilihydraatit: 5,9g
Rasva: 21,7g
Kuitu: 0,3g
Sokeri: 5g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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