Graavilohi (Cured Salmon)

🛒 Ingredients

• Salmon fillet, skin-on, boneless 60 g · 120 kcal
• Fresh dill 5 g · 2 kcal
• White pepper 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the salmon fillet thoroughly and pat it very dry with paper towels; ensure all pin bones are removed.
2. In a small bowl, combine coarse sea salt, granulated sugar, and white pepper to create the curing mixture.
3. Lay a large piece of plastic wrap or parchment paper on your work surface; sprinkle a third of the curing mixture evenly over it.
4. Place the salmon fillet, skin-side down, on the curing mixture, then generously sprinkle the remaining mixture and most of the fresh dill over the flesh side.
5. Wrap the salmon tightly in the plastic wrap or parchment paper, ensuring no air pockets, and place it in a shallow dish.
6. Place a heavy object (like a few cans or a brick wrapped in foil) on top of the salmon to press it, then refrigerate for 2-3 days, flipping the salmon every 12 hours.
7. After curing, unwrap the salmon, scrape off any excess curing mixture and dill, then pat dry.
8. Slice the graavilohi thinly, on an angle, starting from the tail end, and garnish with the remaining fresh dill before serving.