Graavilohi (Cured Salmon)

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   Pat the salmon fillet very dry with paper towels.

   Približno 2 min

   Kuharjeva opomba: Removing excess moisture helps the cure penetrate better.

2. 2

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

   Približno 1 min

3. 3

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

   Približno 1 min

4. 4

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

   Približno 2 min

   Kuharjeva opomba: 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.

   Približno 1 min

6. 6

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

   Približno 1 min

7. 7

   Cover the dish tightly with plastic wrap.

   Približno 1 min

8. 8

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

   Približno 1 min

   Kuharjeva opomba: 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.

   Približno 12 h

   Kuharjeva opomba: 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.

    Približno 2 min

    Kuharjeva opomba: Be thorough but gentle to avoid damaging the cured flesh.

11. 11

    Pat the salmon very dry again with paper towels.

    Približno 1 min

    Kuharjeva opomba: Drying helps with slicing and presentation.

12. 12

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

    Približno 5 min

    Kuharjeva opomba: Angle your knife almost parallel to the cutting board for thin, elegant slices.

13. 13

    Arrange the slices on a platter and serve immediately.

    Kuharjeva opomba: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.