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Brief Overview
Graavilohi is a dish that embodies the simplicity and purity of Finnish cuisine. With its delicate balance of salt, sugar, and fresh dill, this cured salmon preparation has long been a staple of Nordic dining, particularly during festive occasions and family gatherings.
Whether served as an appetiser, atop a slice of rye bread, or as part of a traditional smorgasbord, graavilohi highlights the rich flavours of high quality salmon while requiring minimal preparation. It is a dish that feels both luxurious and deeply rooted in tradition, offering a taste of Finland’s connection to the sea and its enduring culinary heritage.
What Is Graavilohi?
Graavilohi is a type of cured salmon that relies on a simple yet effective method of preservation. The name itself comes from the Finnish words “graava” (meaning to cure or salt) and “lohi” (meaning salmon). By coating the fish in a mixture of salt, sugar, and fresh dill, it is naturally preserved without cooking, allowing its silky texture and rich flavour to develop over time.
Traditionally, graavilohi is enjoyed thinly sliced and served cold. It pairs beautifully with mustard sauce, dark rye bread, or boiled potatoes, making it a versatile dish that fits seamlessly into both casual meals and elegant spreads. Its appeal lies in its clean, fresh taste, which enhances rather than masks the natural quality of the fish.
Ingredients and Taste
The preparation of graavilohi is refreshingly straightforward, yet each ingredient plays a crucial role in shaping its flavour. At its core, the dish requires fresh, high quality salmon, coarse salt, sugar, and an abundance of fresh dill.
Some variations may include a splash of aquavit, a squeeze of lemon juice, or a hint of white pepper to add complexity, but the essence of graavilohi remains the same: a delicate balance of salt and sweetness with an unmistakable herbal note from the dill.
The curing process not only preserves the fish but also enhances its texture, giving it a smooth, buttery mouthfeel that melts on the tongue. The salt firms up the flesh, while the sugar rounds out the flavour, preventing it from becoming overwhelmingly salty.
The dill infuses the salmon with a bright, grassy aroma that complements its natural richness. When sliced thinly, graavilohi offers a taste that is both light and deeply satisfying, making it a favourite among seafood lovers.
A Taste of History
The origins of graavilohi date back to the Middle Ages when Nordic fishermen needed a way to preserve their catch without refrigeration. In its earliest form, salmon was heavily salted and buried in the sand to ferment, a technique that ensured it remained edible for long periods. Over time, the method evolved, reducing the fermentation process in favour of a milder, fresher tasting cure.
By the 19th century, the modern version of graavilohi had taken shape, becoming a celebrated delicacy across Finland and neighbouring Scandinavian countries. No longer a necessity for preservation, it became a dish associated with quality ingredients and careful preparation. Today, it remains a fixture of Finnish cuisine, enjoyed during holidays, midsummer feasts, and everyday meals alike.
Graavilohi is more than just cured salmon; it is a testament to Finland’s deep rooted traditions, where nature and gastronomy go hand in hand. Whether prepared at home or savoured in a Nordic restaurant, it offers a taste of history in every bite, connecting past generations to the present with its simple yet timeless appeal.
Finnish Graavilohi (Cured Salmon)
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Graavilohi is a Nordic delicacy that showcases the naturalrichness of salmon, enhanced by a simple yet effective curing process. This dish is traditionally served as an appetiser, often accompanied by rye bread, mustard dill sauce, or boiled potatoes.
Ingredients
- 500g fresh salmon fillet (skin-on, pin bones removed)
- 2 tbsp coarse sea salt
- 1 tbsp granulated sugar
- ½ tsp white pepper (freshly ground)
- 1 small bunch fresh dill (roughly chopped)
- 1 tbsp aquavit or vodka (optional, for enhanced flavour)
Instructions
- To begin, ensure the salmon fillet is fresh, firm, and of high quality, preferably wild caught or sushi grade. Pat it dry with kitchen paper, removing any excess moisture. Check for pin bones by running your fingers along the flesh, and use tweezers to extract any remaining ones.
- In a small bowl, mix the sea salt, sugar, and white pepper. This combination balances the curing process, drawing out moisture while infusing flavour. If using aquavit or vodka, mix it in now for added depth.
- Lay a sheet of cling film on a clean surface. Place half the chopped dill on the wrap, forming a thin bed for the salmon. Position the fillet skin side down on top. Evenly rub the salt sugar mixture over the flesh, ensuring full coverage. Sprinkle the remaining dill over the top.
- Wrap the salmon tightly in the cling film, pressing it gently to ensure the seasoning adheres. Place the wrapped fillet in a shallow dish or baking tray, skin side down. Add a weight on top (such as a small plate with a can or jar) to encourage even curing.
- Refrigerate for at least 24 hours, ideally 48 hours for a stronger cure. Every 12 hours, turn the fillet over and drain any excess liquid that has accumulated. This helps maintain consistency in texture and flavour absorption.
- After curing, unwrap the salmon and scrape off the excess dill and seasoning with the back of a knife. Give it a quick rinse under cold water, then pat dry with a paper towel.
- To serve, slice the salmon thinly at a slight angle, working from the tail end. Arrange the slices on a chilled plate and garnish with fresh dill. Serve with rye bread, mustard sauce, or new potatoes for an authentic Nordic experience.
Nutrition Information:
Yield:
4Serving Size:
1 Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 79mgSodium: 3565mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 28gThis data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.
