Begin by making the stuﬃng. You can do this several hours in advance if you want to get ahead. Set a large frying pan over a high heat, tip in the pine nuts, and let them toast to a golden brown. Transfer to a bowl and stir through the capers, garlic, parsley, chives and olive oil. Season well with Maldon salt and pepper.
Sprinkle a little Maldon salt on the skin side of both salmon ﬁllets, rubbing it in well in the cuts through the skin. Rest one of the salmon ﬁllets, skin side down, on a large sheet of baking paper. Spoon the ﬁlling on top of the ﬁllet, pressing it down ﬁrmly all the way to the edges.
Lay the second ﬁllet, skin side up, over the ﬁlling to make a salmon ‘sandwich’. Bring up the sides of the baking paper to wrap and cover the ﬁsh completely. Then spread out the newspaper and lift the ﬁsh on to it, wrapping it up in a bundle. Use string to tie and secure the newspaper in several places.
Now lift the ﬁsh parcel and hold it under a gently running cold tap or dip in a dish of water to dampen the newspaper all over. This will create a steamy environment for the ﬁsh to cook in.
Make the lemon yogurt dressing just before the salmon is ready. Simply mix together the yogurt, lemon juice and zest and a good seasoning of Maldon salt and pepper.
At the barbecue
Set up your barbecue ready for indirect cooking over a medium heat. Rest the ﬁsh parcel on the grill bars away from the ﬁre. Insert the Weber Connect probe deep into the centre of the ﬁsh and shut the lid. Leave to cook until the internal temperature is 60°C.
Remove the salmon from the barbecue and rest the parcel on a serving platter, then cut through the top of the newspaper and peel back the layers to reveal the ﬁsh below. Cut into chunky slices and serve with lemon yogurt on the side.
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