["Bacon" and eggs]
About a year ago, I've read on some website that the salmon skin from Gravlax can be crisped and eaten. Ever since, I've been playing around with this idea every time I made this cured salmon. What does cured salmon skin taste like? Imagine the salty smokiness and crispness of bacon, but with a fish flavor. You are probably either super excited about this or seriously repulsed. It all depends on how much you like fish I suppose.
Unfortunately, the website didn't give details on how exactly one should crisp the skin, so I was left to my own devices. My first attempt tasted good, but was a bit explosive. I tried to fry the skin in a little oil in a non-stick skillet. Kids, don't try this at home. It splatters like mad!
My next attempt was to roast the skin in the oven. I put it on aluminum foil and popped in the oven. No mess, but what a stink! By the time the skin was crispy, the whole house smelled like fish. I don't normally object to a little fish odor, but if even I was bothered by it, it's probably completely unacceptable to most people.
I decided to take the whole project outside to keep the mess and the smell out of the house and tried using a grill. I turned it on high, brushed with a paper towel dunked in oil, and on went the strips of fish skin. The first side crisped in about a minute. I flipped it, crisped the other side, and voila! No mess, and no stink.
It's kind of fun to make bacon that even a cardiologist would approve of :)