Oil the salmon fillets, season with salt and pepper, place a handful of capers on the flesh side of one fillet, then place other fillet, flesh side down, on top.
Place the two fillets on tin foil and fold tightly, making as watertight as possible, then tie with string.
Place the package in boiling water for 15 minutes.
Meanwhile cook the new potatoes in boiling, salted water until tender.
Mix the chopped dill with the mayonnaise.
Take the salmon from the pan, unwrap and serve with potatoes and mayonnaise.
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