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Icelandic recipe? Well, sort of. I went Atlantic Salmon fishing in Iceland a few years back (a great trip by the way). In Iceland, you don't catch a salmon, you "kill" a salmon. Catch and release is unheard of, which makes sense in the case of an anadromous fish that's about to spawn and die.

Anyway, at the end of the trip, ice chests filled with lovely fish, much too heavy to fly out with, I was told that they would be smoked and shipped to me. Later, after the package arrived at my office, everyone who sampled the smoked Icelandic salmon declared it was the best they'd ever tasted. I was inspired to telephone my fantasic Icelandic fishing guide and tell him how much I'd enjoyed the trip and how everyone was raving that the smoked salmon was the best they'd ever tasted. His reply was, "well, it's probably the way we smoke them here - since we don't have trees, we use sheep dung."

The news slightly dampened our enthusiasm.

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