Fried smoked salmon skin

"Fried smoked salmon skin" doesn't sound like the most appetizing description for my next recipe!  You can hardly call it a recipe either: it's so simple and the best way to use up something that would in all probability be thrown away.  That's just pure waste.  So the next time you have a side of skin-on smoked salmon, here's what to do with it after you've enjoyed the flesh.

I get all my smoked salmon from The Organic Smokehouse which is just up the road from me at Clunbury Hall about seven miles away.  Michael and Debbie Leviseur have recently been awarded a Royal Warrant from HRH Prince of Wales and when I went there the other week their (huge) plaque had just arrived and they were lunching at the House of Lords!  All very grand.  However, they truly deserve it, their salmon is delicious and they smoke all sorts of other products including butter, cheese and salt.  So now you know!

Cut the salmon skin into strips, heat a heavy-based frying pan with a little olive oil and toss in a few strips at a time and fry until crisp and puffed.  Tip out onto absorbent paper and do the rest.  Easy!  Just serve on a platter with maybe a wedge of lemon, although I don't think they need it and they certainly don't need salt.  Eat alongside a glass of champagne as an appetiser before dinner or just anytime to you damn well like!