Salmon crackling on pub menu
Young’s pub the Castle in Tooting, London, which has just re-opened with a fresh look is offering the fish snack as part of a Fisherman’s sharing board.
The sharing board features Dorset crab, salt and chilli squid, smoked salmon, Young’s ale battered fish with bread and dips and the salmon crackling.
The crackling is made by cutting salmon skin into pieces an placing between between parchment paper (either side) and two baking trays and then cooking in the oven at 200 degrees for 10 minutes. It is then cooled and put in a dehyrdrator.
A spokeswoman said the crackling was proving "very popular" with customers.
