Salt cured salmon (Finnish: graavilohi, Swedish: gravlax) is a traditional way of preparing fish here in Finland and it’s an essential part of the local food culture. Here are two of my favorite ways of preparing this Nordic delicacy: a traditional recipe (serve it with mustard dressing) and a more contemporary version with red beet.
This salt cured salmon dish gcan be prepared faster when the fish skin is taken off. I take the skin off before salting the fish cause my dog likes to eat it, but you can leave it on if you are not in a hurry and don’t own a furry friend. This recipe uses fresh, raw fish as I’m located in Finland and eating raw salmon is safe. You may check your local food authorities’ guidelines on whether you’re advised to freeze the fish before salt curing it.