SALMON WITH SPECK AND PARSNIP MASH

Lots of cuisines seem to do great things with pork belly. The Chinese do brilliant braises with soy sauce, star anise and other goodies. The Italians do pancetta. The English do streaky bacon, The Germans do speck. I like the subtle smokiness of speck. I roasted these lardons until they were crispy, which made a nice contrast to the parsnip/potato/parsley mash and the crisp/soft texture of the fish.

SALMON WITH SPECK AND PARSNIP MASH