Graavilohi (Gravlax): Tips for Perfect Gravlax
johnbowe.info – Graavilohi, or gravlax, is a popular Scandinavian dish consisting of raw salmon cured in a mixture of salt, sugar, and dill. This delicate and flavorful appetizer is often served with mustard sauce, dill, and rye bread.
Ingredients:
- 1.5 pounds fresh salmon fillet, skin removed
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1/4 cup fresh dill, chopped
- 1 teaspoon black peppercorns, crushed
Instructions:
- Prepare the Curing Mixture: In a small bowl, combine the salt, sugar, dill, and peppercorns.
- Cure the Salmon: Place the salmon fillet, skin-side down, on a large piece of plastic wrap. Spread the curing mixture evenly over the salmon.
- Wrap and Cure: Wrap the salmon tightly in the plastic wrap, then in a second layer of plastic wrap. Place the wrapped salmon in a baking dish or other suitable container.
- Refrigerate: Refrigerate for 24-48 hours, turning the salmon halfway through the curing process.
- Rinse and Dry: Remove the salmon from the refrigerator and rinse thoroughly under cold water to remove excess salt and sugar. Pat dry with paper towels.
- Slice and Serve: Slice the salmon thinly and serve with mustard sauce, dill, and rye bread.
Tips for Perfect Gravlax:
- Fresh Salmon: Use high-quality, fresh salmon for the best flavor.
- Curing Time: The curing time may vary depending on the thickness of the salmon fillet. For a thicker fillet, you may need to cure for longer.
- Storage: Store the cured salmon in the refrigerator, covered, for up to a week.
- Serving Suggestions: Gravlax can be served as an appetizer, main course, or as part of a smorgasbord. It pairs well with other Scandinavian delicacies like pickled herring, Swedish meatballs, and Aquavit.
Gravlax is a versatile and elegant dish that can be enjoyed on its own or as part of a larger meal. Its delicate flavor and beautiful presentation make it a perfect choice for special occasions or everyday meals.
