Salmon Chicharrón
Throwing a successful dinner party requires balance. You want to wow your guests, but also have time to host and mingle. This canapé won’t keep you busy all evening, but will make an excellent impression on the eyes and palate!
You will need:
- Skin from 4 salmon fillets, scaled
- 100g Creme fraiche
- Tablespoon of seaweed powder
- 50g of salmon egg ‘caviar’
- Few sprigs of dill
Method
Preheat the oven to 200C
Cut the skin into 10 squares
Layer them on a baking sheet, drizzle with oil and sprinkle with salt
Bake for 10-15 minutes until golden and crispy, leave to cool
To assemble: sprinkle the skin with the seaweed powder, top with creme fraiche, caviar and dill
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