Appetizer

Graavilohi (Cured Salmon)

Name: Graavilohi (Cured Salmon)
Prep time: 20 min
Total time: 12 h 20 min
Yield: 6 porcji
Cuisine: scandinavian
Ingredients: 1000 g salmon fillet skin on, pin bones removed; 30 g coarse sea salt; 30 g granulated sugar; 30 g fresh dill finely chopped; 1 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 12 godz. 20 min
Porcje: 6
Trudność: Średni
Na porcję: 370 kcal

Bezglutenowy

Informacja o alergenach: może zawierać ryby. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gsalmon fillet, skin on, pin bones removed
30 gcoarse sea salt
30 ggranulated sugar
30 gfresh dill, finely chopped
1 łyżeczkablack pepper, freshly cracked

Sprzęt

non-reactive dish · sharp knife · plastic wrap

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

54%Ocena

Kalorie: 370,3kcal
Białko: 33,6g
Węglowodany: 5,9g
Tłuszcz: 21,7g
Błonnik: 0,3g
Cukry: 5g

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Przechowuj prawidłowo

Przechowywanie

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