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)