learn moreChef Niklas often makes food infused with smoke or torched by fire, inspired by the idea of cooking everything over an open flame.
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In this episode, Niklas takes us to the island of Lovund in Northern Norway, a community that has always relied on fishing and where this traditional way of life coexists with modern aquaculture. Niklas meets up with some locals and goes diving for scallops before he makes one of his favorite salmon dishes touched by smoke, Viking style.
Seafood as fresh as it gets, urchin roe rinsed in ice water, mahogny clam and fine slices of salmon. Enjoy!
To make cured salmon, put sea salt and add half of the hay in a cooking tray and set fire to it with...
