Mark Hix recipe: Smoked salmon popcorn

If you are a smoked salmon lover and buy it whole and slice it yourself, you probably throw the skin away, or certainly your deli or fishmonger does. Well, in fact, the skin has a multitude of culinary uses: deep-fried salmon skin makes for a delicious snack, for a start. Crisp it up and add it to popcorn for a sophisticated home-movie treat.

I'm not one for smoked salt and all that palaver usually, but here it works wonderfully well.

20g popping corn kernels
100g or so of salmon skin
1tsp smoked Cornish sea salt
½tbsp rapeseed oil

Put the salmon skin on a tray and crisp it up under a medium-to-hot grill for 6-7 minutes, turning it as it's cooking. Transfer to a chopping board and leave to cool.

Chop the salmon up finely with a large chopping knife, then put all of the ingredients into the machine (or in a pan) and wait for it to do its work.