| Prep: 30 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 30g | 6g | 40g |
| sugars | fibre | protein | salt |
| 10g | 4g | 35g | 2.8g |
Why I Love Finnish Graavilohisalaatti
There I was, traipsing the windswept fields of Montana, huckleberries staining my fingertips and the scent of grilled bison burger still lingering in the air when I stumbled upon a recipe that would upend my perception of comfort food: Graavilohisalaatti. A piquant Finnish dish, a symphony of fresh salmon, hearty potatoes, and crisp dill, practically willing the Northern Lights themselves to dance in your plate.
Unlocking the Nordic Magic
This dish, the Graavilohisalaatti, is a marvelous plunge into Nordic culinary traditions, a delightful blend of fresh, unassuming, and earthy ingredients. Its beauty lies in its simplicity and the clarity of its flavors. While I take my cues from Chef Jani Lehtinen of Finland, who has been redefining Nordic cuisine for over 20 years, I incorporated my love for rustic and locally available produce, reminiscing the days of foraging huckleberries with my family back in Montana.
The Joy of Fusion
Lean salmon fillet, reminiscent of my wild adventures chasing trouts in Yellowstone National Park, lies at the heart of this dish. It is seasoned gracefully with sea salt, sugar, and crushed white pepper, and marinated in fresh dill. Potato, the humble favorite at many a rancher’s table in Montana, joins in to provide that comforting nod to nostalgia. The salad gets an extra kick from a beautiful medley of boiled eggs, peas, and pickles, all tied together with a light mayonnaise-and-mustard dressing. To this, add the crunch of red onions and the pungent hit of dill, and you have a dish that is as scenic as the Northern Finnish landscape. A dish so similar yet so distinct from my classic Bison Potato Salad, it feels like a beautiful meeting point of Montana and Finland.
Paired with a hearty soup or a flavorful venison steak, Graavilohisalaatti could prove to be your next ubiquitous side dish. It’s hearty without being heavy, bold without being brash. It’s my homage to the universality of good, soulful food, a clingy hug from the Nordic belt, and a smoky whisper from the woodlands of Montana. Indeed, it’s not just why I fell in love with Graavilohisalaatti, it’s why I believe it epitomizes the very core of my cooking philosophy.
What You’ll Need
- 1.5 pounds of fresh salmon fillet
- 1/3 cup of coarse sea salt
- 1/3 cup of white sugar
- 1 tablespoon of crushed white pepper
- A bunch of fresh dill
- 6 medium-sized potatoes
- 1 cup of frozen peas
- 6 boiled eggs
- 1 small red onion
- 4 pickles
- 1.5 cups of light mayonnaise
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
- A handful of fresh dill for garnishing
Method
Step One
Rinse the salmon fillet and pat it dry. Mix the coarse sea salt, white sugar, and crushed white pepper in a bowl.
Step Two
Put a layer of fresh dill on a foil, place the salmon on it, and coat the salmon with the paste made from salt, sugar, and pepper. Then cover it with more dill and wrap it tightly in the foil.
Step Three
Place the wrapped salmon in the refrigerator for 48 hours. Turn it over occasionally.
Step Four
Boil the potatoes until tender. Drain them and let them cool before peeling and cutting them into chunks.
Step Five
Cook frozen peas according to package instructions, then drain and set aside.
Step Six
Peel and chop boiled eggs. Then peel and finely chop the red onion and pickles.
Step Seven
Take out the salmon from the refrigerator, unwrap it, and rinse off the marinade. Pat it dry and slice it thinly.
Step Eight
In a large bowl, mix the salmon, potatoes, peas, chopped eggs, onions, and pickles.
Step Nine
In a separate bowl, whisk together the light mayonnaise and Dijon mustard. Pour the dressing over the salad and gently stir until everything is well coated.
Step Ten
Season the salad with salt and pepper to taste. Garnish with a handful of fresh dill before serving.
