Silky salmon cured in a blanket of salt, sugar, and fresh dill for two days, sliced paper-thin and served with mustard-dill sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board or platter
Garnishes: fresh dill sprigs, lemon wedges
Accompaniments: rye bread, mustard-dill sauce
Instructions
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1
Mix salt, sugar, and black pepper. Spread a thick layer of dill on a dish.
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2
Place salmon skin-side down on the dill. Rub the salt-sugar mixture into the flesh.
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3
Cover with more dill. Wrap tightly in plastic wrap and place a weight on top.
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4
Refrigerate 48 hours, turning once after 24 hours. Drain liquid that accumulates.
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5
Make the sauce: whisk mustards, sugar, and vinegar. Slowly drizzle in oil whisking constantly. Stir in dill.
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6
Scrape off the cure, slice salmon thinly on the bias. Serve with mustard-dill sauce and rye bread.
Did You Know?
The word "graavi" comes from the Scandinavian word for "grave" — Vikings originally cured salmon by burying it in sand with salt.
Chef's Notes
Equipment Tips
- shallow dish
- plastic wrap
- sharp slicing knife
- weight or heavy plate
Garnishing
fresh dill sprigs, lemon wedges
Accompaniments
rye bread, mustard-dill sauce
The Story Behind Graavilohi
Graavilohi is Finland's refined take on the ancient Nordic practice of salt-curing fish. Once a preservation necessity, it evolved into an elegant appetizer that graces every Finnish celebration table, from Christmas to Midsummer. The Finnish version emphasizes generous dill and a balanced sweet-mustard sauce.
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