Savustettu Lohi
Savustettu lohi (SAH-voo-STET-too LOH-hee)
Smoked Salmon
Whole salmon slowly smoked over alder wood until silky and deeply flavored, a centerpiece of Finnish summer celebrations.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden plank or platter
Garnishes: lemon wedges, dill, capers
Accompaniments: new potatoes, sour cream
Instructions
-
1
Mix salt, sugar, and pepper. Rub into salmon flesh. Refrigerate 2 hours.
-
2
Rinse salmon and pat dry. Let air-dry 30 min until surface feels tacky.
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3
Set up smoker with soaked alder wood chips. Maintain temperature at 80-90°C.
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4
Smoke salmon for 1.5-2 hours until internal temperature reaches 62°C and flesh flakes easily.
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5
Rest 15 min before serving. Serve warm or at room temperature with lemon.
Did You Know?
At Midsummer (Juhannus), Finns light bonfires by lakeshores and smoke salmon on planks propped beside the flames.
Chef's Notes
Equipment Tips
- smoker or kettle grill
- alder wood chips
- thermometer
Garnishing
lemon wedges, dill, capers
Accompaniments
new potatoes, sour cream
The Story Behind Savustettu Lohi
Smoking fish over alder wood is among the oldest food preservation techniques in the Nordic region. In Finland, smoked salmon holds a place of honor at Midsummer celebrations and is a fixture of the Finnish cold table. Alder wood gives the fish its distinctive mild, sweet smoke.
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