Soak the cedar plank weighted down in cold water overnight.
On the following day, mix maple syrup, lime juice, orange juice, soy sauce, olive oil, salt and pepper to a marinade. Brush the salmon with the marinade several times and let it steep for 30 minutes.
Take the board out of the water and place the marinated salmon on it with the skin side down. Carefully sprinkle the cane sugar over the fish.
Then prepare the grill. Place the salmon on the board and close the grill lid. Grill the fish for 20 minutes.
For the potato quiche, cook the potatoes as jacket potatoes, peel them, let them cool and cut into small cubes.
For the dough, put flour, butter (in cubes), an egg and salt in a bowl and work into a dough. Chill for about 30 minutes.
Grease the quiche molds with butter, roll out the dough, place in the molds and press a small edge into place. Spread the potatoes on the dough.
Mix the creme fraiche with an egg, salt, chopped chives and chopped rosemary and pour over it.
Dice the mozzarella and distribute it on the quiche molds. Bake in a preheated oven at 175 degrees for about 35 minutes. Serve warm.