Finnish Cured Salmon

Be the first to rate

(No Ratings Yet)

Loading...

This traditional Finnish cured salmon, known as graavi lohi, is a Nordic delicacy of silky raw salmon slowly cured in salt, sugar, fresh dill, and crushed juniper berries. Served paper-thin with a sweet mustard-dill sauce, dark rye bread, and new potatoes, it is the centerpiece of any midsummer or holiday table.

Nutrition Facts

Per serving (estimated)

• 225 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 2 gSugar
• 25 gProtein
• 940 mgSodium
• 410 mgPotassium
• 28 mgCalcium
• 0.6 mgIron
• 3 mgVitamin C
• 32 mcgVitamin A

Ingredients

For the Cured Salmon

• 1.5 lb (700 g) fresh skin-on salmon fillet, pin bones removed
• 1/3 cup (75 g) coarse kosher or sea salt
• 2 tbsp granulated sugar
• 2 tbsp light brown sugar
• 1 large bunch fresh dill (about 4 oz / 110 g), stems and all
• 2 tbsp juniper berries, lightly crushed
• 1 tbsp white peppercorns, cracked
• Zest of 1 organic lemon

For the Mustard-Dill Sauce

• 3 tbsp smooth Dijon mustard
• 2 tbsp sweet mustard or 1 tbsp honey
• 1 tbsp white wine vinegar
• 1 tbsp granulated sugar
• 1/3 cup (80 ml) neutral vegetable oil
• 2 tbsp finely chopped fresh dill
• 1 tbsp cold water
• Pinch of salt and white pepper

Directions

1. Rinse the salmon fillet under cold water and pat completely dry with paper towels. Place it skin-side down on a large piece of plastic wrap set inside a shallow non-reactive dish.
2. In a small bowl, combine the coarse salt, granulated sugar, brown sugar, crushed juniper berries, cracked white pepper, and lemon zest, mixing well to form a fragrant rub.
3. Spread the salt-sugar mixture evenly over the flesh side of the salmon, pressing it gently so it adheres from edge to edge, then drizzle with 2 tablespoons of aquavit or vodka if using.
4. Heap the fresh dill generously on top of the salt crust, pressing it down to form a thick green blanket that covers the entire fillet. Wrap the salmon tightly in the plastic wrap.
5. Place a cutting board or second dish on top of the wrapped salmon and weight it with two or three heavy cans. Refrigerate for 48 to 72 hours, flipping the fillet every 12 hours so the cure distributes evenly.
6. Unwrap the salmon, scrape away the dill and salt cure, then rinse the fillet briefly under cold running water and pat dry with paper towels. The flesh should feel firm and look slightly translucent at the edges.
7. While the salmon cures, make the sauce: whisk the Dijon mustard, sweet mustard, vinegar, sugar, salt, and pepper in a small bowl. Slowly drizzle in the oil while whisking until smooth and emulsified, then stir in the chopped dill and water. Chill until ready to serve.
8. Slice the gravlax on a long, shallow diagonal cut, holding the knife almost flat to produce paper-thin slices that drape over the blade. Arrange on a chilled platter and serve with the mustard-dill sauce, buttered rye bread, boiled new potatoes, and lemon wedges.

Cook’s Notes

• Use only sushi-grade or previously frozen wild salmon for raw preparations; freeze at -4°F / -20°C for 7 days if you are unsure of the source to eliminate any parasites.
• The curing time depends on thickness: a 1-inch fillet needs about 48 hours, while a thicker center-cut piece may benefit from the full 72 hours for even salt penetration.
• Save the accumulated juices in the curing dish and reduce them in a small saucepan with a splash of cream for an extra-rich pan sauce to spoon over boiled potatoes.
• Wrap the cured fillet tightly in fresh plastic and it will keep in the refrigerator for up to 1 week, and sliced gravlax freezes beautifully for 2 months wrapped in parchment and foil.
• Always slice gravlax on the bias with a long, thin-bladed knife, rinsing the blade in hot water and drying it between cuts for clean, even slices.

You might also like

Desserts

Finnish Christmas Star Pastries with Plum Jam

European

Finnish Egg Butter (Munavoi)

European

Finnish Split Pea Soup with Smoked Ham

European

Karelian Rye Pasties with Egg Butter