Appetizer

Graavilohi (Cured Salmon)

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

Originálny recept od Forkin

Celkový čas: 12 h 20 min
Porcie: 6
Náročnosť: Stredná
Na porciu: 370 kcal

Bez lepku

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Príprava

Suroviny

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

Vybavenie

non-reactive dish · sharp knife · plastic wrap

Postup

Krok za krokom

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

Na porciu

Výživové údaje

54%Skóre

Kalórie: 370,3kcal
Bielkoviny: 33,6g
Sacharidy: 5,9g
Tuky: 21,7g
Vláknina: 0,3g
Cukry: 5g

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

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