Norgard Wood Plank

Flamed salmon is a Finnish speciality that is cooked over an open fire. Preparation tips: soak the wooden boards in water for at least 1-2 hours before using them to avoid burning the boards The side facing the fire should be oiled with some cooking oil, this makes it easier to remove the skin from the salmon later. Sprinkle the fish with coarse sea salt (optionally also pepper) and let the spices soak in for about 1-2 hours. Then mount the fish on the intended smoked salmon boards. The angle from the smoked salmon board to the fire in the bowl can be changed by means of wing screws. It is recommended to adjust the angle before lighting the fire. The salmon can remain on the flame board for serving, an additional serving board is not required. The firewood is not the decisive factor in the taste of the fillet is a natural material and due to watering and the heat of the fire, the board can sometimes tear or change its shape, but this does not affect the functionality.