Nordic fire-grilled salmon with potatoes and cream

To prepare Viking open fire grilling station:

1. Soak grilling planks in water for at least one hour.
2. Using an electric drill, drill holes along the short edge of two grilling planks. The holes should be about double the diameter of your chosen craft wire. Pass wire through both grilling planks, tying them together - this should look like a spiral-bound notebook.
3. Fire up your charcoal barbecue or campfire, getting it to a high heat and an open flame.
4. Pat fish fillets dry.

To cook Norwegian salmon recipe:

1. Lay one salmon fillet along each grilling plank, facing each other (the two fish should be on the inside of a triangle created by the planks when they stand). Secure each piece of fish to its grilling plank using several rows of craft wire. Turn plank face-side down to ensure fish stays on.
2. Let fish cook for 30 minutes, stoking the fire periodically to maintain a lively, strong flame. After about 30 minutes, turn the planks top to bottom for even cooking.
3. With red charcoals burning, add flavored smoke wood chips - this will release the aroma of the wood.
4. Stand grilling planks upright on top of barbeque or around the open flame campfire, creating the shape of a triangle. Try to ensure the flame isn't touching the fish - you should even be able to hold your hand to the fish without it burning.
5. Norwegian salmon is done cooking when it is soft and the flesh has fully cooked, after about 1 hour total. Remove from flame at this point - the fish will continue cooking as it rests, so take care not to overcook.

To prepare potatoes:

1. Boil peeled potatoes in a large pot with salted water, about 20 minutes.

To serve:

1. Slice potatoes into circles. Arrange on a plate. Top with a piece of the Nordic fire grilled salmon. Drizzle generously with cream - it should permeate everything! Sprinkle with salt, pepper, chopped wild garlic or oregano before serving.