Salmon Trout Skin Crisp

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • skin from 200 g salmon fillets
  • salt – for rubbing
  • oil – for deep frying


Make sure the skin is free of scales. Wash and then rub with salt. Leave the salted salmon skin to stand for 1 hour. After 1 hour, rinse the skin and pat dry.

Lay on the dehydrator tray, between two sheets of greaseproof paper. Dehydrate at 67°C for 48 hours. Once completely dry, deep fry at 190°C until the skin puffs up and crisps. Break into shards.