Traditional Finnish Homemade Cured Salmon – Gravlax (Graavilohi)
Finnish gravlax, or graavilohi, is a classic Nordic delicacy that has been enjoyed for generations. This lightly cured salmon is seasoned simply with sea salt, sugar, pepper, and fresh dill, allowing the natural flavor of the fish to shine. Preparing it at home is easier than you might think, and the result is a tender, flavorful salmon perfect for breakfast, brunch, or a festive appetizer.
Ingredients
- 1 kg salmon fillet
- 2 tbsp coarse sea salt
- 1 tbsp fine sugar
- 1-2 tsp crushed black or white pepper
- 1 dl (100 ml) Fresh dill chopped
Instructions
- Remove any bones from the salmon fillet and cut it into two equally sized pieces. Pat the fillets dry with paper towels.
- Lay a sheet of parchment paper on your work surface. Sprinkle 1 tbsp sea salt, 1 tsp sugar, crushed pepper, and 1 tbsp chopped dill onto the paper.
- Place the salmon fillets skin-side down on the seasoning. Evenly sprinkle the remaining salt, sugar, dill, and pepper on top of the fillets.
- Place the fillets flesh-side together. Wrap tightly in parchment paper and then wrap again in plastic wrap.
- Refrigerate for 2 days, turning the package approximately every 12 hours.
- Unwrap the salmon and gently wipe off the excess salt and seasoning with paper towels.
- Slice the salmon thinly on a diagonal for the best texture and presentation.
- Serve with freshly chopped dill.
Notes
Enjoy the gravlax with traditional Finnish accompaniments such as:
-
- Horseradish sauce for a tangy kick
- Boiled new or firm variety potatoes for a hearty side
- Finnish Archipelago bread or Archipelago bread rolls for an authentic Nordic touch