Appetizers
Graavilohi (Finnish Cured Salmon)
The Quirky Foodster Team
Ingredients
- 600 g (1.3 lb) Fresh salmon fillet, skin-on
- 60 g (1/4 cup) Coarse salt
- 50 g (1/4 cup) Sugar
- 1 tsp White pepper, crushed
- 1 large bunch Fresh dill, chopped
Method
- Pat the salmon fillet dry and place skin-side down in the dish.
- Mix the salt, sugar and white pepper, then rub evenly over the flesh side of the fish.
- Pack the chopped dill thickly over the top.
- Wrap tightly in plastic wrap, place a weight on top, and refrigerate for 24-48 hours, turning once halfway through and draining off any liquid.
- Scrape off the cure and dill, pat dry, and slice thinly on an angle to serve.
Introduction: Graavilohi is Finland’s answer to gravlax, a dry-cured salmon dish flavoured with dill, salt and sugar rather than smoke.
Cultural Background: Graavilohi is Finland’s answer to gravlax, a dry-cured salmon dish flavoured with dill, salt and sugar rather than smoke. It has roots in old preservation methods used along Finland’s lakes and coasts before refrigeration, and today is a fixture of festive buffets, especially at Christmas and Midsummer.
Tips: The longer it cures (up to 48 hours), the firmer and more intensely flavoured it becomes. Always slice against the skin, angling the knife shallowly for wide, thin slices.
Variations: Add a splash of aquavit or vodka to the cure for extra depth. Serve with a mustard-dill sauce (hovimestarinkastike) as a traditional accompaniment.
Storage: Refrigerate wrapped tightly for up to 4 days once cured.
Reheating: Served cold; not reheated.
FAQs:
Q: Is the salmon safe to eat raw after curing?
A: Yes, curing with salt and sugar draws out moisture and firms the flesh, though using previously frozen fish reduces any parasite risk further.
Q: What is the dill sauce made of?
A: A classic mustard-dill sauce blends Dijon-style mustard, sugar, vinegar, oil and fresh dill.
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