Nordic fire-grilled salmon with potatoes and cream

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Nordic fire-grilled salmon with potatoes and cream

Cooked over an open fire, Nordic fire-grilled salmon with potatoes and cream is an elegant and captivating dish for the most special winter gatherings.

Course Fish, Main, Main Course

Cuisine dairy-free, German, Germany, Nordic, norwegian, Scandinavian

Keyword barbecue, barbeque, campfire, chantilly cream, German, gluten-free, grilling, potatoes, salmon, summer, trout, winter

Prep Time 15

Cook Time 1

Soaking time 1

Total Time 1 15

Servings people

Calories 331kcal

Author Ksenia Prints

Equipment

grill or open campfire
grilling planks
craft wire
Drill

Ingredients

2 large salmon fillets, skin-on trout will also work well
salt
pepper
8-10 potatoes peeled
250 ml cream
wild garlic or oregano

Instructions

To prepare Viking open fire grilling station:

Soak grilling planks in water for at least one hour.
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.
Fire up your charcoal barbecue or campfire, getting it to a high heat and an open flame.
Pat fish fillets dry.

To cook Norwegian salmon recipe:

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.
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.
With red charcoals burning, add flavored smoke wood chips - this will release the aroma of the wood.
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.
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:

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

To serve:

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.

Notes

For another Viking salmon preparation, you can also make a Norwegian salmon sauce out of ½ cup of mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, the juice of half a lemon and a handful of chopped dill.

Nutrition