JUHANNUS Lohi Grill Plank
Loimulohi or Loimukala in Finnish, also known as Flammlachs (German for “blazed salmon”), is a traditional Nordic dish featuring salmon that is slow-cooked on a wooden plank by an open fire. It is a popular street food, especially at Christmas markets and outdoor festivals across Europe.
Preparation
Preparation of Loimulohi is a distinctive process and social event in itself.
The Salmon: A side of fresh salmon is seasoned, often with a mixture of salt, smoked sugar, and spices, and sometimes left to marinate for a short time.
The Plank: A wooden plank (such as cedar or cherry) is typically soaked in water beforehand to prevent it from burning. The salmon is then laid onto the plank, and fixed inside the Juhannus “Lohi” seasoned steel plate and grill rack.
The Fire: The Juhannus plank with the salmon is positioned vertically next to an openwood fire or grill, allowing the radiant heat and smoke to cook the fish slowly over 45 minutes to an hour. The angle can be adjusted to control the cooking.
The Result: The slow cooking process results in a juicy and tender fish with a distinct smoky flavor. Try any of your favorite meats such as venison, beef, or tenderloins in the Lohi!
JUHANNUS Lohi Grill Plank
Loimulohi or Loimukala in Finnish, also known as Flammlachs (German for “blazed salmon”), is a traditional Nordic dish featuring salmon that is slow-cooked on a wooden plank by an open fire. It is a popular street food, especially at Christmas markets and outdoor festivals across Europe.
Preparation
Preparation of Loimulohi is a distinctive process and social event in itself.
The Salmon: A side of fresh salmon is seasoned, often with a mixture of salt, smoked sugar, and spices, and sometimes left to marinate for a short time.
The Plank: A wooden plank (such as cedar or cherry) is typically soaked in water beforehand to prevent it from burning. The salmon is then laid onto the plank, and fixed inside the Juhannus “Lohi” seasoned steel plate and grill rack.
The Fire: The Juhannus plank with the salmon is positioned vertically next to an openwood fire or grill, allowing the radiant heat and smoke to cook the fish slowly over 45 minutes to an hour. The angle can be adjusted to control the cooking.
The Result: The slow cooking process results in a juicy and tender fish with a distinct smoky flavor. Try any of your favorite meats such as venison, beef, or tenderloins in the Lohi!
