The Fire
- For the fire, it is best to use hardwood (e.g., beech, birch, etc.); under no circumstances should you use softwood, as it "splutters" and generates too much heat.
- Maintain a consistent, relatively small fire. If you can hold your hand between the flame and the board for about 10 seconds, it's just right.
- Normally, a fire with 3-4 logs burning continuously is sufficient and also enough for 2 flammlachs boards.
- A fire that is too strong will only burn the fish on the surface, and the salmon fillet will not cook through inside.
- Position the flammlachs board in the wind so that the smoke and heat can reach the fish fillet.
- If your fire gets too strong, do not extinguish it, as ash would fall onto the fish fillet. Instead, spread the logs apart slightly or change the position of the flammlachs board relative to the fire.
- The fish is cooked when the color of the flesh has changed from intense to pale. Allow for a good 1-1.5 hours – the longer, the better.
Â
The Fish
- In principle, any fish with firm flesh can be smoked. Traditionally, salmon is smoked in Scandinavia. I have also achieved good results with saltwater salmon trout, among others.
- If you are using frozen products, make sure they are well dried before seasoning the fillet. Otherwise, the salt will dissolve quickly and be absorbed.
- Feel free to experiment with seasoning; you can find many recipes online. However, pay attention to the amount of salt used; I only use coarse sea salt.
Â
The Board
- Soak the board before smoking to protect against cracking. However, a crack in the flammlachs board is not a major problem. Cracks usually occur when the fire is too strong or the board is too close to the flames.
- After soaking, thoroughly rub the flammlachs board with cooking oil. This prevents the fillet from sticking to the board and allows you to remove it easily.
- After successful smoking, clean the flammlachs board with a brush and warm water. The fillet holder and board holder can be cleaned in the dishwasher.