Fish Crackling

• skin from 1 ocean trout or salmon fillet

Scrape the inside of the skin to remove all traces of fish flesh, then scrape the outside surface to ensure all scales have been removed. Wash the cleaned skin in cold water then stretch it out onto a wire rack and sit it on a shelf above the stove or in a warm dry place and leave to dry for up to 30 hours.

Lift the dried skin off the rack and cut into strips crossways. Store the dried