Fish & seafood

Brenndur lax (fire-smoked salmon)

Salmon salted then slowly smoked over birch wood, with firm flesh and a woody aroma. Traditionally prepared outdoors, it is eaten in thin slices, at breakfast or as a starter.

4 h 30
4 servings
Medium
Pricier
🇫🇴 Faroe Islands

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Ingredients

Spices & seasoning

1 tsp Juniper berries

Optional extras

2 handfuls Birch or beech wood shavings

Instructions

Mix the coarse salt, sugar and crushed pepper. Rub the salmon with this mixture on all sides.
Cover with dill and place the salmon in a dish, flesh side up, in the fridge for 24 hours.
Rinse the salmon, dry it thoroughly and leave it to air-dry for 1 hour to form a skin.
To smoke, place the salmon in a smoker or covered barbecue above birch wood shavings, at a low temperature (around 60 °C), for 3 to 4 hours.
Let it cool completely, then slice the salmon thinly across the grain and serve cold.