Can I use frozen salmon for graavilohi?
Yes, you can use previously frozen salmon, but ensure it's completely thawed before curing. Freezing salmon for at least 24 hours is also recommended for parasite control.
LUNCH
Finnish Graavilohi with Dill Potatoes and Mustard Sauce
Experience the fresh flavors of Finland with this elegant lunch featuring homemade graavilohi, tender dill potatoes, and a tangy mustard-dill sauce. This dish is perfect for a light yet satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Prepare the graavilohi: In a small bowl, combine the coarse sea salt, granulated sugar, and 1/4 cup of the chopped fresh dill. Pat the salmon fillet dry with paper towels. Place the salmon skin-side down in a shallow dish and evenly rub the salt-sugar-dill mixture over the flesh side. Cover the dish tightly with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours, turning once.
02
Cook the potatoes: Place the new potatoes in a medium saucepan and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until fork-tender. Drain well and let cool slightly.
03
Make the mustard sauce: While the potatoes cook, whisk together the Dijon mustard, white wine vinegar, and the remaining 1/4 cup of chopped fresh dill in a small bowl. Slowly drizzle in the vegetable oil while whisking constantly until the sauce is emulsified and creamy. Season with black pepper to taste.
04
Slice the graavilohi: Remove the salmon from the refrigerator. Rinse off the curing mixture under cold running water and pat the salmon very dry with paper towels. Using a sharp, thin knife, slice the salmon thinly against the grain, starting from the tail end, leaving the skin behind.
05
Assemble the dish: Halve or quarter the cooked new potatoes, depending on their size. Arrange the sliced graavilohi and dill potatoes on serving plates. Drizzle generously with the mustard sauce and garnish with extra fresh dill if desired. Serve immediately.
About This Recipe
Experience the fresh flavors of Finland with this elegant lunch featuring homemade graavilohi, tender dill potatoes, and a tangy mustard-dill sauce. This dish is perfect for a light yet satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use very fresh, high-quality salmon for the graavilohi. The longer the salmon cures, the firmer and saltier it will become. Adjust curing time to your preference. A sharp knife is crucial for thin, even slices of salmon.
Easy Substitutions
If fresh dill is unavailable, dried dill can be used in a smaller quantity (about 1/3 of the fresh amount). Lemon juice can replace white wine vinegar in the sauce for a brighter flavor. For a richer sauce, use olive oil instead of vegetable oil.
Storage & Reheating
Leftover graavilohi can be stored in an airtight container in the refrigerator for up to 3 days. The mustard sauce can be stored separately for up to 5 days. Dill potatoes are best enjoyed fresh but can be refrigerated for 2-3 days.
Serving Suggestions
Serve this Finnish Graavilohi as a light lunch or elegant appetizer. It pairs wonderfully with crisp rye bread or toasted sourdough. A simple green salad with a light vinaigrette would also complement the dish beautifully. For a more substantial meal, add a side of hard-boiled eggs.
Common Mistakes
Over-curing the salmon can make it too salty and firm; stick to the recommended 24-48 hours. Not rinsing the curing mixture thoroughly will result in excessively salty salmon. Using a dull knife will tear the delicate salmon, making it difficult to slice thinly. Overcooking the potatoes will make them mushy; cook until just tender. Not emulsifying the mustard sauce properly can lead to a separated sauce; drizzle oil slowly while whisking vigorously.
Frequently Asked Questions
How long does homemade graavilohi last?
Properly cured and stored graavilohi can last up to 3-5 days in the refrigerator.
What kind of potatoes are best for dill potatoes?
Waxy potatoes like new potatoes, red potatoes, or fingerlings hold their shape well after cooking and are ideal for this dish.
Can I make the mustard sauce ahead of time?
Absolutely! The mustard sauce can be made up to 2-3 days in advance and stored in the refrigerator. Whisk it again before serving if it has separated slightly.
MORE TO KNOW
Graavilohi, meaning "grave salmon," is a traditional Nordic dish where fresh salmon is cured with salt, sugar, and dill. The curing process not only preserves the fish but also imparts a delicate, savory flavor and a silky texture. While traditionally buried in the ground (hence the name), modern methods involve refrigeration. The key to perfect graavilohi is balancing the curing agents and ensuring the salmon is thoroughly dried before and after curing to achieve the desired texture and flavor. This recipe provides a simple yet authentic approach to making this Finnish delicacy at home.
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