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- 2 x deep frozen salmon fillets
- 1 cup salted water flavored with juniper berries
- 1 L warm mulled wine
serves 4 people
The Laplander nails each salmonfillet on small board, but on the picture you see an alternative fixing method. The flames should not touch the salmon. The radiant heat slowly cookes the salmon creating a crispy top layer. while the fatty salmon meat close to the skin is just “`a point”
Wet the salmon meat, now and then, with the juniper flavoured salty water. Depending of the intention of the fire and the size of the salmonfillets, they will be ready in 60 – 90 minutes.
The guests and the cook have qualitime together around the warm fire during a freezing cold afternoon under the blue sky enjoying a warm mulled wine.
when having your ski-holidays in the mountains this is a great brunch!