Graavilohi (Cured Salmon)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the salmon fillet very dry with paper towels.

   Ongeveer 2 min

   Tip van de kok: Removing excess moisture helps the cure penetrate better.

2. 2

   In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.

   Ongeveer 1 min

3. 3

   Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.

   Ongeveer 1 min

4. 4

   Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.

   Ongeveer 2 min

   Tip van de kok: Make sure to coat all surfaces well.

5. 5

   Place the salmon, skin-side down, in a non-reactive dish or container large enough to hold it.

   Ongeveer 1 min

6. 6

   Sprinkle the remaining fresh dill over the skin side of the salmon.

   Ongeveer 1 min

7. 7

   Cover the dish tightly with plastic wrap.

   Ongeveer 1 min

8. 8

   Place a weight on top of the salmon (e.g., a few cans or a heavy plate).

   Ongeveer 1 min

   Tip van de kok: Weighting helps compress the salmon and extract moisture, improving texture and flavor.

9. 9

   Refrigerate for at least 12 hours, or up to 2-3 days, flipping the salmon once or twice daily.

   Ongeveer 12 uur

   Tip van de kok: The longer it cures, the firmer and saltier the salmon will become. Adjust to your preference.

10. 10

    After curing, remove the salmon from the dish and gently rinse off the cure mixture under cold running water.

    Ongeveer 2 min

    Tip van de kok: Be thorough but gentle to avoid damaging the cured flesh.

11. 11

    Pat the salmon very dry again with paper towels.

    Ongeveer 1 min

    Tip van de kok: Drying helps with slicing and presentation.

12. 12

    Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.

    Ongeveer 5 min

    Tip van de kok: Angle your knife almost parallel to the cutting board for thin, elegant slices.

13. 13

    Arrange the slices on a platter and serve immediately.

    Tip van de kok: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.