Smoked Trout Salad with Crispy Fish Skin

 

I love smoked fish and could happily eat it every day, the smoking gives fish an extra richness delicious in salads, fishcakes , pate.

Thanks to Smiths Smokerys’ regular stall at Farmers Markets  in the East Midlands , I been able to explore beyond my favouties of salmon and mackerel trying  eel and kippers . I love that Smiths’ don’t just sell fillets but the whole smoked fish.  Last week I took home a whole smoked trout.

After flaking the smoked trout for a seasonal salad of  watercress, steamed asparagus, boiled new potatoes. I was looking at the beautiful skin and couldn’t resist trying to make some crispy fish skin.  Crisping the skin is easy , remove the skin from the fish and cut into strips . In a hot non-stick pan fry the skin on both sides for a few minutes.

 The crispy skin is a nice snack like pork scratchings  or reminiscent of crispy bacon lardons over this salad soaked leek and wholegrain mustard dressing ( Steam the leek til softened and mix with half the amount of white wine vinegar , mustard and rape seed oil)

Definitely thinking we need to dust off our  homemade smoker , and I may let the lovely boyfreind out to catch some more fish this summer

About these ads