Flammlachs
Flammlachs: plank-roasted salmon from the German Christmas markets, made at home
At German Christmas markets, from Nuremberg to Cologne, whole sides of salmon are nailed to wooden boards and stood around an open beech fire until smoky and just cooked, then served in a roll or on a plate with a mustard-dill sauce. At home you get close with a soaked wooden plank on a covered barbecue, or in a hot oven with a little smoked salt. A short dry brine in the fridge seasons the fish right through. Chef's tip: take the salmon off while the very centre is only just opaque; it carries on cooking on the hot plank.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the salmon
For the sauce
To serve
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Method
0/6 doneStep 1: Soak an untreated cedar or beech plank in water for at least 1 hour if using the barbecue.
60 minStep 2: Mix the 2 tbsp coarse sea salt, 1 tbsp brown sugar, 6 juniper berries, 1 tsp black peppercorns and 1 tsp lemon zest and rub over the flesh of the 2 ⅝ lb side of salmon, skin on, pin-boned. Cover and chill in the fridge for 1 hour, no longer, or it turns too salty.
60 minStep 3: Whisk the 3 tbsp medium mustard, 2 tbsp honey and 1 tbsp cider vinegar, then whisk in the 4 tbsp rapeseed oil until thick and stir in the 4 tbsp chopped dill. Chill.
5 minStep 4: Rinse the brine off the salmon, pat dry and brush with the 1 tbsp rapeseed oil. Barbecue: lay it skin down on the plank, set over indirect medium heat (about 350°F) with the lid closed. Oven: lay it on an oiled tray, sprinkle with ½ tsp smoked salt (for the oven method) and roast at 400°F (350°F fan).
3 minStep 5: Cook for 20–30 minutes, depending on thickness, until the flesh is opaque all the way through and flakes when pressed at the thickest part. Common mistake: judging by the edges; the thin tail cooks first, so test the middle.
25 minStep 6: Lift portions off the skin with a spatula. Serve with the sauce and 6 lemon wedges, or tucked into crusty rolls the market way (not gluten free).
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 38 g
- Carbs
- 9 g
- Fat
- 27 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does flammlachs take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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