Grant Crilly, chef & co-founder of ChefSteps, reflects on a dish he grew up eating that taught him simplicity and resourcefulness.

A film by Andrew Gooi.

Special thanks to: Jen Utley, Amy Hatch, ChefSteps Team.

'Salmon Scrap' Recipe:
Salmon scraps (portion for 6 crustini)
1 Cup Morels
1 Tbsp. Butter
1/4 Loaf Potato Bread, cut into 6 wedges
Fresh Ramps, chiffonade greens and slice the bulbs.
2 Tsp. Olive Oil
Salt & Pepper, to taste

In a skillet over high heat, saute the morels with butter.  Add ramp bulbs and saute for 1 minute. Add salmon scraps to skillet and saute for 1-3 minutes. Add olive oil, salt and pepper. Take skillet off heat and stir in "ramp greens." Place bread slices on grill, top with olive oil and grill for 2 minutes each side. Service salmon scrap over bread slices. Salt & pepper to taste.

'Tartare' Recipe:
1 Cup Salmon scrap, roughly chopped
1 Lemon, Juice (reminder: zest before you juice!)
1 Tbsp. Lemon, Zest
2 Tbsp. Olive Oil
1 Tbsp. Horseradish, Grated
2 Tbsp. Creme Fraiche
Chives, Chopped Finely
Chive Blossoms, for Garnish
Salt & Pepper, to taste
Crostini, oven baked

Gently chop salmon scrap. Place in bowl over ice. Add lemon zest & grated horseradish to salmon. Add salt & pepper. Mix well. Add finely chopped chives, olive oil and lemon juice. Mix again. Plate creme fraiche and top with chive blossoms. Garnish tartare with chive blossoms. Serve with side of crostini.

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