Deep Fried Salmon Skin with Honey and Spring Onions

Deep fried salmon skin is a delicacy and is often used in maki sushi rolls. These can also be served as snacks, as here. In order to make the salmon skin extra crispy when you deep-fry it, you can sprinkle it with a thin layer of rice or potato flour first.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

200 g. (7 oz.) cod fillets, cut into small pieces

200 g. (7 oz.) cod tongues

1 dl. (3,4 fl.oz.) mayonnaise

2 tbs. tomato ketchup

1 tbs. tomato purée

1 tbs. finely chopped red onions

1 tbs. finely chopped dill

50 g. (1,8 oz.) smoked cod roe

Oil for frying

2 tbs. white flour

1-2 tsp. mustard powder

1 tsp. salt

PREPARATION:

• Cut off the salmon skin, leaving a small amount the meat attached to it. You can also ask for ready-cut salmon skin from the fish counter. Sprinkle a thin layer of starch (rice or potato flour) onto both sides of the salmon skin.

• Fry for 20-40 seconds in oil at a temperature of 320ºF.

• Paint with the teriyaki sauce. Brush with the honey. The easiest way of doing this is to warm a teaspoon under the hot water tap first. Sprinkle with the spring onions and serve.