Chef Michael Salmon - Join me in my Kitchen
Think of frittatas as thick open-faced omelets topped with lots of goodies. This one is topped with Atlantic smoked salmon, red onions, capers, Vermont cheddar and chives and then served with a dollop of sour cream.
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.
Maine scallops are amazing, especially when they are seared with a nice caramelized crust. I serve them with a cream sauce made from freshly picked Spring peas with slices of smoked salmon.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
