Loch Duart Salmon with Baby Squid and Crispy Chicken Skins

Name: Loch Duart Salmon with Baby Squid and Crispy Chicken Skins
Yield: Serves 4 as a starter
Ingredients: sea salt and black pepper; sea salt and black pepper; 150 g fresh or frozen peas (defrosted, if frozen); 150 g fresh or frozen peas (defrosted, if frozen); small bunch of mint; 1 tbsp olive oil; 2 tbsp shallot confit, optional; 2 crispy chicken skins, cut into strips; handful of baby sorrel or chard, or micro leaves; handful of baby sorrel or chard, or micro leaves; handful of baby sorrel or chard, or micro leaves; chicken skins; 1 or 2 thyme sprigs; sea salt; drizzle of maple syrup; a little olive oil; 4 Loch Duart salmon fillets, about 100 g each, skinned; 150 g baby squid, cleaned and sliced into small rings; 20 g sachet of squid ink (available from good fishmongers); 3–4 tbsp olive oil, plus extra to drizzle

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

4 Loch Duart salmon fillets, about 100 g each, skinned
150 g baby squid, cleaned and sliced into small rings</

Starter
Pescatarian
Gluten-free

Method

Check the salmon fillets for pin bones, removing any you find with tweezers. Cut the baby squid into rings and set aside. For the squid ‘paint’, mix the squid ink with 1½ tsp olive oil in a bowl and set aside, with a wide paintbrush.

For the minted peas, blanch the peas in a pan of boiling sa