Salmon and Smoked Salmon Fat

I know this is a bit esoteric but it is not a completely new idea. Many chefs know about using the skin of smoked salmon one way or another, since by weight it is a lot of money to throw away. Some grill or deep-fry it. In maki hand rolls it is delicious. I water-render the fat from the skin of smoked salmon with or without the skin of fresh salmon. The resulting salmon fat or oil is incredible when drizzled over steamed Chinese dumplings, linguine tossed with parsley and garlic, or Belgian endive salad.