Chef Michael Salmon - Join me in my Kitchen
The word Flammlachs comes from “Flammen” (Blazed) and “Lachs” (Salmon), therefore, Blazed Salmon. It originated in Finland and features salmon sides that are pegged to a wooden board and roasted in front of an open fire. I was first introduced to Flammlachs at the Christmas markets in France, Switzerland and Germany.
I like to use a variety of colored small potatoes for these amazing Hors d’Oeuvres. Top with a little caviar to take it to the next level and use smoked trout instead of salmon to change it up a bit.
It seems that we end up eating a variation of this dish almost every week. I love the Greek flavors on the salmon, and when it is smoked in the Traeger grill with cherry-wood pellets, it is hard to beat. Salmon has always been a favorite of mine, not just because of my last name, and Mary Jo loves it as well. Make the Tzatziki sauce at least a few hours in advance so the flavors can meld together. The feta salad can also be made in advance.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
