Fish crackling with smoked tofu dip



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

  • 6 salmon skins, descaled


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


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


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

  • 350g of silken tofu


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


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


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


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


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

hackney coterie selects 16

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