Finnish Savulohi – Hot-Smoked Salmon A Nordic favorite, Savulohi is hot-smoked salmon prepared simply with salt and fire, offering rich, flaky meat and a deep smoky aroma. Ingredients (Serves 2–4): * 1 side of salmon (500–700g), skin-on * 1 tbsp coarse salt * 1 tsp sugar * Optional: juniper berries or dill Instructions: 1. Rub salmon with salt and sugar. Let rest for 1 hour. 2. Rinse and pat dry. Place in a hot smoker (or barbecue with wood chips) skin side down. 3. Smoke at ~100–120°C (210–250°F) for 30–45 minutes until cooked through. 4. Serve warm or cold with rye bread and mustard sauce. Finnish Tip: Traditionally paired with boiled potatoes and dill-sour cream sauce.