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.
O rețetă originală de Forkin
- Durată totală
- 12 ore 20 min.
- Porții
- 6
- Dificultate
- Medie
- Per porție
- 370 kcal
Informații despre alergeni: poate conține pește. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 1.000 gsalmon fillet, skin on, pin bones removed
- 30 gcoarse sea salt
- 30 ggranulated sugar
- 30 gfresh dill, finely chopped
- 1 lingurițăblack pepper, freshly cracked
Ustensile
non-reactive dish · sharp knife · plastic wrap
Mod de preparare
Pas cu pas
- 1
Pat the salmon fillet very dry with paper towels.
Aproximativ 2 min.
Nota bucătarului: Removing excess moisture helps the cure penetrate better.
- 2
In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.
Aproximativ 1 min.
- 3
Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.
Aproximativ 1 min.
- 4
Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 6
Sprinkle the remaining fresh dill over the skin side of the salmon.
Aproximativ 1 min.
- 7
Cover the dish tightly with plastic wrap.
Aproximativ 1 min.
- 8
Place a weight on top of the salmon (e.g., a few cans or a heavy plate).
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 12 ore
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: Be thorough but gentle to avoid damaging the cured flesh.
- 11
Pat the salmon very dry again with paper towels.
Aproximativ 1 min.
Nota bucătarului: Drying helps with slicing and presentation.
- 12
Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.
Aproximativ 5 min.
Nota bucătarului: Angle your knife almost parallel to the cutting board for thin, elegant slices.
- 13
Arrange the slices on a platter and serve immediately.
Nota bucătarului: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.
Per porție
Valori nutriționale
- Calorii
- 370,3kcal
- Proteine
- 33,6g
- Carbohidrați
- 5,9g
- Grăsimi
- 21,7g
- Fibre
- 0,3g
- Zahăr
- 5g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover sliced graavilohi tightly wrapped in plastic wrap in the refrigerator.