Tea smoked trout salad

Delight your family with delicate, tea-infused flaky trout served over a fresh, summer salad. Drizzle with a zesty olive oil dressing to bring out the full flavour of this dish.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Tea smoked trout
  • 350 gram trout fillet, skin on
  • 1/2 cup caster sugar
  • 1 teaspoon salt
  • 1/2 cup jasmine rice
  • 1/4 cup orange pekoe tea leaves
  • 1 bunch radish, trimmed, thinly sliced
  • 1 bunch chervil, trimmed, leaves separated
  • 1 green apple, cored, thinly sliced
  • 1 cucumber, sliced into ribbons
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon snipped chives


Tea smoked trout salad
  • 1
    Sprinkle both sides of trout with salt and 1 teaspoon of sugar. Set aside at room temperature, 5-10 minutes. Place on a wire rack.
  • 2
    Line base of a wok with 2 layers of foil. In a bowl, combine remaining sugar, rice and tea. Pour into wok. Cover loosely with another piece of foil, then cover with a tight fitting lid.
  • 3
    Heat wok on medium 8-10 minutes, until smoking. Place rack over wok and cover with lid (fish rack should sit on top of pan, with fish over heat). Smoke trout 12-15 minutes.
  • 4
    To make salad: Combine radish, chervil, apple and cucumber.
  • 5
    In a jug, whisk remaining ingredients together and season to taste. Drizzle dressing over salad and toss well. Flake trout over salad to serve.


Be careful not to have the heat up too high to get the tea to smoke, as the sugar will burn and give an unpleasant flavour.

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