Teresa's Recipes
Graavilohi (Finnish Cured Salmon)
Graavilohi, a delicacy from the heart of Finland, is a luxurious dish that showcases the raw beauty of salmon. The fish is gently cured with a blend of salt, sugar, and dill, resulting in a sublime texture and flavor that is both sweet and savory. Traditionally served as a festive dish during Christmas, it makes a stunning centerpiece for any dining occasion.
Ingredients
- Zest of 1 Lemon
- 1 tablespoon Black Pepper, freshly ground
- 1 cup Fresh Dill, finely chopped
- 1/2 cup Sugar
- 1/2 cup Salt
- 1 kg Salmon Fillet, skin-on
- To serve Mustard Sauce
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cure Time: 24-48 hours
- Calories: 280
- Fat: 13g
- Carbs: 1g
- Protein: 35g
- Sodium: 8200mg
- Sugar: 8g
Instructions
- In a bowl, combine the salt, sugar, finely chopped dill, black pepper, and lemon zest. This will form your curing mixture.
- Lay your salmon fillet skin-side down on a large piece of plastic wrap.
- Evenly distribute the curing mixture over the salmon, ensuring all sides are covered.
- Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. The dish will catch any liquid that may escape during the curing process.
- Place a weight (such as a heavy plate or canned goods) on top of the wrapped salmon to press it down. This will help the salmon absorb the curing mixture and develop flavor.
- Refrigerate the salmon for 24-48 hours. For optimal flavor, flip the salmon over halfway through the curing time.
- After the curing time has passed, unwrap the salmon and gently scrape off the excess salt and dill mixture. Do not rinse the salmon as it will wash away the flavor.
- Slice the graavilohi into thin slices and serve with mustard sauce and fresh dill. Thinly sliced rye bread is a traditional accompaniment.
Tips
- For a slightly different flavor profile, try adding a splash of vodka or gin to the curing mixture.
- The curing time can be adjusted according to your taste. For a lighter flavor, cure for 24 hours; for a deeper, more intense flavor, cure for 48 hours.