6 x 250 gram centre-cut salmon fillets, skinned
1 jar preserved vine leaves
1 lemon, very thinly sliced
1/3 cup hazelnuts, roasted
3 tablespoons raisins or sultanas, roughly chopped
2 tablespoons capers, drained
1 spring onion, thinly sliced
zest of 1 lemon
1 tablespoon lemon juice
2 cloves garlic, crushed
pinch of chilli flakes
1 teaspoon olive oil
¼ cup roughly chopped mint
sea salt and freshly ground pepper
Stuffing: Place all the ingredients in a food processor and pulse to a coarse paste.
Salmon: Cut the salmon fillets lengthwise through the middle and open out like a book, keeping one side uncut as a hinge.
Spread the filling over the bottom piece and fold the other side back over the top.
Rinse the vine leaves in cold water and pat dry on kitchen towels. Reserve the brine in the jar for storing the unused leaves.
Lay 3-4 leaves, overlapping, on the bench and brush with olive oil. Place a piece of salmon in the centre of the leaves. Season and top with 2 slices of lemon. Fold in the leaves to make a firm package, using extra leaves if needed and tie with kitchen string to secure.
Brush the parcels with olive oil and cook on a preheated barbecue for 4-5 minutes each side. Cooking time will depend on the thickness of the salmon.
Transfer to a platter and rest for 5 minutes. Snip the string and peel back the leaves to serve (NB: leaves are not to be eaten).
Jars of vine leaves are available at good supermarkets and specialty food stores. They contain about 50 leaves, all tightly rolled up and squeezed into the jar. Or, blanch freshly picked, well washed vine leaves in boiling water. Dry well and use in the same way.