Remove the skin from the salmon and refrigerate the fillet until required. Rinse and remove any scales from the skin. Place on a baking tray lined with baking paper and dry in a dehydrator at 60°C (140°F) for 5 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.
Meanwhile, heat a saucepan of water to 68°C (154°F). Cut the fillet into 6 equal portions. Place each in a small vacuum-seal or zip-lock bag with 3 teaspoons olive oil. Follow the Masterclass on sous-vide cooking and
When ready to serve, heat the vegetable oil to 180°C (350°F). Cut the dehydrated skin into
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