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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 12 h 20 min
- Porcije
- 6
- Težina
- Srednje
- Po porciji
- 370 kcal
Informacije o alergenima: može sadržavati riba. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
- 1.000 gsalmon fillet, skin on, pin bones removed
- 30 gcoarse sea salt
- 30 ggranulated sugar
- 30 gfresh dill, finely chopped
- 1 žličicablack pepper, freshly cracked
Oprema
non-reactive dish · sharp knife · plastic wrap
Postupak
Korak po korak
- 1
Pat the salmon fillet very dry with paper towels.
Oko 2 min
Napomena kuhara: Removing excess moisture helps the cure penetrate better.
- 2
In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.
Oko 1 min
- 3
Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.
Oko 1 min
- 4
Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.
Oko 2 min
Napomena kuhara: 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.
Oko 1 min
- 6
Sprinkle the remaining fresh dill over the skin side of the salmon.
Oko 1 min
- 7
Cover the dish tightly with plastic wrap.
Oko 1 min
- 8
Place a weight on top of the salmon (e.g., a few cans or a heavy plate).
Oko 1 min
Napomena kuhara: 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.
Oko 12 h
Napomena kuhara: 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.
Oko 2 min
Napomena kuhara: Be thorough but gentle to avoid damaging the cured flesh.
- 11
Pat the salmon very dry again with paper towels.
Oko 1 min
Napomena kuhara: Drying helps with slicing and presentation.
- 12
Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.
Oko 5 min
Napomena kuhara: Angle your knife almost parallel to the cutting board for thin, elegant slices.
- 13
Arrange the slices on a platter and serve immediately.
Napomena kuhara: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 370,3kcal
- Bjelančevine
- 33,6g
- Ugljikohidrati
- 5,9g
- Masti
- 21,7g
- Vlakna
- 0,3g
- Šećeri
- 5g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover sliced graavilohi tightly wrapped in plastic wrap in the refrigerator.