Salmon Smoked on Yuzu Leaves

This recipe uses the technique of packing a whole salmon with yuzu, fresh herbs and olive oil, wrapping it in a newspaper (avoiding any coloured ink) and tying it tightly. The trick is then to submerge the whole wrap in water until soaked through, then put it over direct heat on a barbecue, and as the newspaper dries and burns, the fish inside will partially poach and partially smoke, giving a very light and delicate result. However, since we are grilling on the robata and the heat is more