Name: Tea smoked trout salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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; Salad; 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

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.

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

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

Salad

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

Method

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.