Gini grilled salmon – the best grilled fish recipe

Mustard sauce is a good accompaniment to gray salmon. Mikko Huisko

Graavilohi is a chef Hans Välimäki a favorite that can always be found on the Christmas table – in addition to mustard syrup.

Sometimes Välimäki digs other fish, but salmon is number one.

– I’ve noticed over the years that I like the basic gray salmon more and more. Engraving changes the structure of fatty salmon and makes the fish taste very delicious, Välimäki says.

There are a few things to remember when digging fish.

Many times, a huge amount of salt is put on the surface of the salmon. It is literally salted. Välimäki reminds us that too much salt does not make fish better.

In overly salty carp, the fish itself no longer tastes good, only the salt.

Another tip besides salt is to reduce the engraving time. Even six or 12 hours is enough time.

Put the fish to be engraved either on a plate or platter (depends on the size of the fish), salt on the surface, plastic wrap on top and the fish in the refrigerator to engrave.

Nothing else is needed. At least no weights on the fish, even though many older instructions advise so.

– The weight only contributes to the drying out of the fish. Gravel fish should not be dry, Välimäki reminds.

If you want to check if the fish is ready, wipe off the salt, cut a piece from the middle of the salmon and check the taste. If you want to engrave more, put new salts on the surface of the fish.

But raw salmon in itself is not harmful, after all, we also eat raw salmon in super popular sushi.

In order for gravure fish to be good, the fish should be fresh. It should be self-evident that the fresher the fish, the better the taste.

So how do you distinguish between fresh fish? You rarely get to sniff at the fish counter in the store, but the best tip is still that fresh fish doesn’t smell at all. The surface of the fish should be slimy and the eyes clear.

– If the fish is more than three or four days old, I approach it with great reservations. The eligibility limit for a week-old fish has already been exceeded. Don’t buy fish that old.

Mustard sauce and remoulade and boiled potatoes can be served with gray salmon.

Gin-grilled salmon

1 kg of salmon fillet

50 g coarse salt

18 g of sugar

a few sprigs of dill

1–2 tbsp crushed juniper berries (gin)

3–4 tablespoons of aquavit

0.5 tbsp crushed allspice

1. Leave to season for 6–12 hours.

2. Wipe off the excess spices, cut into thin slices and serve.

Mustard Sauce:

2 peeled garlic cloves

2 tablespoons of grated ginger

3 dl mayonnaise

2 tablespoons dijon mustard

1 teaspoon chili sauce

1. Mix the ingredients together and season.

Celery remoulade

300 g of preserved celeriac, sliced

juice of half a lemon

2–3 tablespoons of cream

4–5 tablespoons of mayonnaise

2 tbsp dijon mustard

salt

pepper

chives

dill

1. Drain the celery in a colander. Mix cream, mayonnaise and spices. Season with lemon juice and combine with celery strips. Check the taste.

Grandma’s cucumbers

1 cucumber, cut into thin slices

1 dl brandy vinegar (or white vinegar if you want milder)

2 dl sugar

3 dl of water

2–3 allspice

1 bay leaf

1 peeled and crushed garlic clove

1–2 tablespoons of dill

1. Boil vinegar, sugar and water as well as bay leaf and allspice.

2. Cool and pour over the cucumbers, preferably in a container with a lid.

3. Add the dill and let it season in the fridge for a few hours before serving.