Squid Ink Crackers with Smoked Salmon/Lemon Puree

Name: Squid Ink Crackers with Smoked Salmon/Lemon Puree
Yield: Serves Four
Ingredients: 14 g salt; 50 g mixed sea vegetables, such as sandwort, sea beets, samphire, sea purslane; 3 lemons; 360 g tapioca starch; 400 g fresh squid; 250 g smoked salmon, thinly sliced; 40 g squid ink; 1 litre vegetable oil, for frying; 400 g sugar

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Purée

3 lemons
400 g sugar

Starter
Pescatarian
Gluten-free

Method

This recipe isn’t one for the faint-hearted! The crackers are stunning but involve a lot of preparation, but once made they will keep for several weeks in an airtight container.

To make the purée

Prick the lemons fairly deeply all over and place into a saucepan with cold water to cover. Bring to the boil then remove from the heat and repeat this twi