Smoked Salmon

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Christmas Market Heidelberg

We savoured this delicacy during the Christmas Market in Heidelberg. The stall, set up on a plaza next to the Bismarckplatz tram junction, prepared the fish by pegging it to wooden planks and roasting it vertically over an open log fire. We literally feasted on smoked salmon while enjoying the festive crowd milling around and the glitters of the Christmas Market in the Altstadt. The flame-grilled salmon, which is said to have originated from Finland, is deeply delicious. The magic comes from slow ambient radiant heat combined with wood smoke, which yields a caramelised, slightly crispy surface while keeping the interior rich and moist. Some of these great tastes linger on our taste buds. And we try to connect with it back home, so that we can bring it to our table in India.

As adapted in Ruby's Kitchen / Calcutta

There are two basic barriers to adaptation in an indoor kitchen. They are the ready availability of traditional Atlantic salmon and the replication of wooden racks and an outdoor fire pit. 

The key to preparing Flammlachs (flame-grilled salmon) back home in Calcutta is selecting a fat-rich fish with firm flesh. Fillets have to be carefully carved out of the fish. Thick fillets with skin intact bind the fish together during cooking and prevent it from tearing or flaking off. Though biologically distinct from Atlantic salmon, Gurjari ( often called Indian salmon) comes closest to the traditional salmon in terms of texture and fat content. It also has a higher, natural fat content than most freshwater carp. This property allows it to baste itself under high heat while retaining the flesh moist and succulent.

The Dhungar Technique

The 'smoke' magic can be created by the 'dhungar' method. This is a traditional smoke-infusing technique used in India. Red-hot charcoal is placed in a small bowl, sprinkled with ghee on top, and the pot is sealed briefly to impart a deep smoky aroma, is kept over the cooked food.

The Recipe Card from Ruby's Kitchen👇

Global Gastronomy: Ruby's Kitchen

 Smoked Salmon

Heidelberg Bismarckplatz "Flammlachs" Style Indian Salmon

Prep Time 35 mins

Cook Time 10 mins

Servings 2 - 3

Cuisine German / Indo

Ingredients The Fish 600g Gurjari fillet (Indian Salmon, centre cut, skin intact) Sweet-Savory Dry Cure 1 tbsp Coarse sea salt 1 tbsp Brown sugar or gur dust 1 tbsp Smoked paprika 1 tsp Fresh cracked black pepper ½ tsp Garlic powder ½ tsp Dried dill or thyme Dhungar Smoking Setup 1 piece Hardwood charcoal 1 tsp Ghee  Tea leaves or bay leaf (optional) Dill-Mustard Sauce Mix 2 tbsp mayo, 1 tbsp hung curd, 1 tsp Kasundi/mustard, 1 tsp honey, and fresh dill. Serve chilled.

Preparation Steps Step 1: Cure & Form Pellicle Pat Gurjari fillets dry. Rub salt, brown sugar, smoked paprika, black pepper, and herbs generously over the flesh. Rest at room temperature for 30 minutes to form a glossy, moisture-trapping pellicle. Step 2: Sear the Skin Heat 1 tbsp oil in a skillet on high heat. Sear the fillet skin-side down for 3 minutes until crisp to hold the delicate flesh together. Step 3: Caramelise Under Broiler Transfer to a preheated oven broiler/grill setting. Broil flesh-side up for 5–7 minutes until the sugar cure caramelises into a deep golden crust. Step 4: Infuse Wood Smoke (Dhungar) Place a glowing charcoal piece in a small foil cup inside the skillet. Drizzle ghee/oil on the charcoal and immediately cover tightly with a lid for 4 minutes. Alternative Smoking Ideas Stovetop Wok Smoker: Smoke over rice, sugar, and tea leaves in a sealed Kadhai for 3 mins. Liquid Smoke: Brush ¼ tsp liquid smoke over fillet before roasting.

Global Gastronomy: Ruby's Kitchen • Bringing Authentic Christmas Market Flavors Home