Graavilohi (Cured Salmon)
Graavilohi is a traditional Nordic dish featuring raw salmon cured with a mixture of salt, sugar, and dill. This simple yet elegant appetizer highlights the fresh flavor of salmon with a delicate herbaceous touch. It's perfect for entertaining or as a light, flavorful starter.
An original recipe by Forkin
- Total time
- 12 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 370 kcal
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gsalmon fillet, skin on, pin bones removed
- 30 gcoarse sea salt
- 30 ggranulated sugar
- 30 gfresh dill, finely chopped
- 1 tspblack pepper, freshly cracked
Equipment
non-reactive dish · sharp knife · plastic wrap
The method
Step by step
- 1
Pat the salmon fillet very dry with paper towels.
About 2 min
Cook’s note: Removing excess moisture helps the cure penetrate better.
- 2
In a small bowl, combine the coarse sea salt, granulated sugar, and black pepper.
About 1 min
- 3
Sprinkle half of the chopped fresh dill evenly over the flesh side of the salmon.
About 1 min
- 4
Evenly spread the salt and sugar mixture over the dill and salmon flesh, ensuring good coverage.
About 2 min
Cook’s note: Make sure to coat all surfaces well.
- 5
Place the salmon, skin-side down, in a non-reactive dish or container large enough to hold it.
About 1 min
- 6
Sprinkle the remaining fresh dill over the skin side of the salmon.
About 1 min
- 7
Cover the dish tightly with plastic wrap.
About 1 min
- 8
Place a weight on top of the salmon (e.g., a few cans or a heavy plate).
About 1 min
Cook’s note: Weighting helps compress the salmon and extract moisture, improving texture and flavor.
- 9
Refrigerate for at least 12 hours, or up to 2-3 days, flipping the salmon once or twice daily.
About 12 hr
Cook’s note: The longer it cures, the firmer and saltier the salmon will become. Adjust to your preference.
- 10
After curing, remove the salmon from the dish and gently rinse off the cure mixture under cold running water.
About 2 min
Cook’s note: Be thorough but gentle to avoid damaging the cured flesh.
- 11
Pat the salmon very dry again with paper towels.
About 1 min
Cook’s note: Drying helps with slicing and presentation.
- 12
Using a very sharp knife, slice the salmon thinly on the bias, away from the skin.
About 5 min
Cook’s note: Angle your knife almost parallel to the cutting board for thin, elegant slices.
- 13
Arrange the slices on a platter and serve immediately.
Cook’s note: Graavilohi is traditionally served with a mustard-dill sauce, rye bread, or new potatoes.
Per serving
Nutrition
- Calories
- 370.3kcal
- Protein
- 33.6g
- Carbs
- 5.9g
- Fat
- 21.7g
- Fibre
- 0.3g
- Sugar
- 5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sliced graavilohi tightly wrapped in plastic wrap in the refrigerator.
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