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