Scandinavian Smoke: How Fish and Meat Are Cooked Over an Open Fire in Sweden and Denmark
Scandinavia is known for its rich culinary traditions, and one of the most distinctive methods of cooking in Sweden and Denmark is open-fire smoking. Using age-old techniques, chefs and home cooks alike prepare fish and meat over wood-burning flames, enhancing flavors with natural smokiness. Whether it’s fresh salmon smoked on wooden planks or slow-roasted lamb infused with juniper, Scandinavian fire-cooking is a must-try experience.
Traditional Scandinavian Open-Fire Cooking Techniques
Plank-Grilling (Sweden)
A traditional method where salmon fillets are nailed to wooden planks and cooked over an open flame.
Commonly seasoned with sea salt, dill, and mustard before slow smoking.
Hot Smoking (Denmark)
Uses local hardwoods like beech or alder to infuse meats and fish with a rich, smoky flavor.
Popular for smoked herring and mackerel, commonly served with rye bread and pickled onions.
Pit-Roasting (Both Countries)
Whole lamb or pork is slow-roasted underground or over an open pit, absorbing the smokiness of burning wood.
Often paired with lingonberry sauce and root vegetables.
