Trout ceviche and crisp fish skins

1.For crisp fish skin, scrape scales, meat and excess fat from skin with a large knife, then rinse skin thoroughly. Combine salt and 250ml water in a bowl, add skin and refrigerate to cure overnight. Drain, pat dry with a tea towel and stretch over wire racks that have been sprayed lightly with vegetable oil. Refrigerate until skin is very dry (2-3 days). Preheat oil in a large deep-sided saucepan to 180C. Cut skins into large pieces, lower into oil one piece at a time using tongs, and hold them there until they start frying (this will help keep their shape). Deep-fry until puffed and crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper and set aside.

2.Combine trout, onion, juices and soy sauce in a bowl, toss to coat, transfer to a serving bowl, top with coriander cress and serve with fried fish skin to the side.