Jasmine tea-smoked trout with spelt salad and wasabi dressing
A spot of quick home-smoking gives delicate tea flavour to the fish, served with raw peas, edamame beans and little wasabi heat.
For the spelt
For the smoked trout
- 2 x 150-200g/5½-7oz trout fillets, skin on pin-boned
- 200g/7oz jasmine tea
- 1 fillet smoked eel, cut into very thin strips
For the salad
For the dressing
- 100ml/3½fl oz sour cream
- ¼ tsp wasabi
For the spelt place the stock and spelt into a saucepan and cook according to the packet instructions. Drain and leave to cool.
For the trout, put some tin toil in the bottom of a smoker and spread the jasmine tea on top of the foil. Put the fish on a rack over the tea. Cook for 4-8 minutes until the fish is cooked through.
Mix together all the salad ingredients and the cooked spelt in a large bowl. Mix together the sour cream and wasabi to make the dressing.
To serve, serve the salad in the centre of the plate and top with the smoked trout, pieces if smoked eel and a little dressing.