1 Salmon Skeleton
1 tbsp horseradish Dijon mustard
1 tbsp coarsely chopped parsley
1-2 tbsp Mayonnaise
1 generous tbsp finely chopped garlic scapes, substitute 1 ½ tsp minced garlic if scapes are out of season
3-4 cornichons, sliced into thin coins
2 tbsp chopped fresh dill
Freshly cracked pepper
Flake salt
Preheat oven to 375°. Arrange the frame and head on a sheet pan. Drizzle them with olive oil & season with kosher salt. Roast both for 12-15 minutes, or until most of the flesh is opaque, thicker areas (such as the head) still semi translucent.
Strip meat from the skeleton into a large shallow bowl. Remove meat from fins, cheek meat from the face, and any additional flesh where head meets spine. Save crispy fins & tail tips (salmon chicharrones) and season with kosher salt as a cook’s snack as you work. Discard bones. You should end up with approximately 2 cups of meat. (Sockeye- 1 frame & head= approx. 2 cups meat)
Add all remaining ingredients and fold in to combine. Add a sprinkle of flake salt and freshly ground pepper, stir to incorporate. Taste and adjust seasoning as needed.
