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

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</

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