Blazed Salmon Blinis

Grillo Recipes     |    Gusto Charcoal BBQ     |    Philli Armitage-Mattin

Blazed salmon goes by various names – loimulohi in Finnish, Flammlachs in German – and it’s enjoyed in Christmas markets over much of northern Europe. Originating in Finland, it’s a sensationally delicious way of cooking salmon – gently smoked and super juicy – and also a dramatic and impressive way to entertain your guests. But it needs a campfire… or does it? Chef Philli’s adaptation lets you create this showstopper in your Gusto BBQ. All you need is a suitably-sized hardwood plank and some pegs (we cut up some bamboo skewers) and you’re away. Enjoy!

Serves: 10          Difficulty: Medium          BBQ: Gusto BBQ          Time: 1 hour

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Gusto Charcoal BBQ

The Grillo Gusto BBQ is charcoal-fired, with thick ceramic walls that retain heat, smoke and moisture – resulting in incredible flavours, succulence and tenderness. A true centrepiece in your outdoor kitchen.

Grillo Vantage outdoor kitchen

Grillo Vantage is a design led outdoor kitchen, blending iroko hardwood with beautifully finished carbon steel. Choose from pre designed layouts, or configure your own design online. Get started below!

Blazed Salmon Blinis Ingredients:

• Half-side Salmon
• Lemons
• Dill
• Salt & Pepper
• Greek Yogurt
• Oak/Cedar Board (for cooking on)
• Blinis
• Crème Fraîche

Recipe contributor: Philli Armitage-Mattin

Philli Armitage-Mattin is, in her own words, “a cookbook writer, MasterChef finalist, not-so-secret food nerd, a cat-lover without a cat, [with] a passion for Asian flavours and a love of joking around in front of a camera”. We can independently confirm all of the above (apart from the cat claim!). A finalist at BBC One’s MasterChef the Professionals 2020, she bought a one-way ticket to travel round Asia and experience the culture and food first-hand. Her journeyings have taken in experience at some of the world’s premier Japanese restaurants, and Head Cheffing at the Covent Garden cult restaurant Kebab Queen. The name of which, incidentally, would make a great epithet.

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