Chef's Salad with Trout Skin "Bacon"

Okay, I know this goes way into some peoples' weird zone, but I think you should try it anyway.
We got a donation of lake trout from a friend, and quick cured it with salt and sugar.  Fried skin side down first, the skin became crispy, and actually pulled right off the fillets like a shingle after they were flipped.  I love the skin, Ruth hates it, so instead of wasting it, I cut it into slices, and topped a salad with it.  Dare you to try it next time you've got some fresh fish.