Scrape the back of the salmon skin so it is completely clean and any excess fat is removed

Mix together the soy, fish sauce, salt, sugar and pepper. Coat the skins in this mixture, then place in the fridge overnight

The next day, strain the skins and place in a dehydrator set at 63ºC, turning every few hours until completely dry

Meanwhile, set up a cold smoker and cold-smoke the tofu for 3 hours

While the fish skin dries and the tofu smokes, prepare the hay powder. Preheat an oven to 170°C/gas mark 3½. Place a small amount of hay on a metal tray and use a blowtorch to burn it. As the hay burns, keep adding a little bit more hay until it is all burnt. Note you do not want to completely burn the hay to a black ash; it should still hold its shape a little

Mix the hay with the flour, water and a pinch of salt, then spread this mixture out onto a silpat mat or piece of baking paper. Transfer to the oven and cook until crisp (roughly 15 minutes), then blitz into a fine powder using a blender or spice grinder. Reserve in an airtight container until needed

Once the tofu is smoked, transfer it to a blender with the rest of the ingredients and blitz until smooth. Pass through a fine sieve and check the seasoning. At this point you can serve it as is (like a dip), or aerate it using an espuma gun for a lighter, moussier texture

Once the skin has completely dried out, heat a pan of oil to 190ºC. Add the fish skin one piece at a time – it should puff up and turn golden very quickly. Drain on kitchen paper and repeat with the other pieces, only frying one at a time to prevent the oil spilling over

Serve the crispy fish skin with the smoked tofu dip, dusted with a little hay powder