Method:
Pre-heated oven 200FAN/220c
* Strip the skin off a salmon fillet (or ask your fishmonger / deli counter to do this for you). Freeze the salmon flesh to use another day to avoid waste. Cut the skin into strips about 1inch x 4, and place in between two sheets of baking parchment, season with pinch of salt and bake in pre-heated oven for 8 minutes. Once done, open the parchment and leave to bake for another 2 minutes then remove from the oven to cool.
Meanwhile, add the smoked salmon, cream cheese, olive oil, cayenne, pinch of salt, dill (saving one sprig for garnish) and juice of 1 lemon to a food processor and pulse until you have a smooth texture. Decant into a piping bag and leave in the fridge until ready to use.
When ready, lay the salmon crackling onto a serving dish, pipe a generous dot of salmon mousse at one end, top with a couple of salmon eggs and a small sprig of dill and serve.