cucina

Fish crackling with smoked tofu dip

fish-crackling-with-smoked-tofu-dip

1

Scrape the back of the salmon skin so it is completely clean and any excess fat is removed

  • 6 salmon skins, descaled

2

Mix together the soy, fish sauce, salt, sugar and pepper. Coat the skins in this mixture, then place in the fridge overnight

3

The next day, strain the skins and place in a dehydrator set at 63°C, turning every few hours until completely dry

4

Meanwhile, set up a cold smoker and cold-smoke the tofu for 3 hours

  • 350g of silken tofu

5

While the fish skin dries and the tofu smokes, prepare the hay powder. Preheat an oven to 170°C/gas mark 3 1/2. Place a small amount of hay on a metal tray and use a blowtorch to burn it. As the hay burns, keep adding a little bit more hay until it is all burnt. Note you do not want to completely burn the hay to a black ash; it should still hold its shape a little

  • 30g of hay

6

Mix the hay with the flour, water and a pinch of salt, then spread this mixture out onto a silpat mat or piece of baking paper. Transfer to the oven and cook until crisp (roughly 15 minutes), then blitz into a fine powder using a blender or spice grinder. Reserve in an airtight container until needed

  • 125g of T45 flour, or 00 flour
  • 100g of water
  • salt

7

Once the tofu is smoked, transfer it to a blender with the rest of the ingredients and blitz until smooth. Pass through a fine sieve and check the seasoning. At this point you can serve it as is (like a dip), or aerate it using an espuma gun for a lighter, moussier texture

  • 5g of rice wine vinegar
  • 10g of date molasses
  • 2.5g of salt

8

Once the skin has completely dried out, heat a pan of oil to 190°C. Add the fish skin one piece at a time – it should puff up and turn golden very quickly. Drain on kitchen paper and repeat with the other pieces, only frying one at a time to prevent the oil spilling over

  • vegetable oil, for deep-frying

9

Serve the crispy fish skin with the smoked tofu dip, dusted with a little hay powder

hackney coterie selects 16

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