RED FISH: Slit the fish bellywise and clean them very well. Sprinkle the inside with salt and stuff each fish with the dill, fennel, orange and lemon.
Mix the vinegar, chili sauce and cinnamon into the oil (about 3/4 a cup) and then smear every fish with it. Wrap them from head to tail (literally) in the grape leaves And let them sit for a few hours (in the cooler of course). Cook over a charcoal grill. Serve with this “salsa”:
Cut the tomatoes into quarters. Remove the stones from the olives and roughly chop them. Shop the scallions small. Mix them all together in the olive oil and nothing else need be added.
SALAD: Cut the potatoes in half and boil until done but still quite firm. Cool them at once.
Cut the scallions small and thinly slice the olives. Chop the dill fairly large but evenly. Gently flake the smoked fish.
Mix all but the fish together and season with the salt, pepper, garlic and lemon and then delicately fold in the fish.