Yeo Valley Organic Smoked Trout Recipe

Tea Smoked Trout

  • 30 mins
  • Serves 4
  • Beginner


10 tea bags

175g demerara sugar

175g long grain rice

4 trout fillets

1 tbsp olive oil

Salt and pepper



For the Horseradish & Yogurt Sauce:

100g Yeo Valley Natural Yogurt

1 tbsp of hot horseradish

Juice of a lemon

Small sprig of dill


  1. Cut the tea bags open, shake out the tea into a bowl and discard the bags. Add the sugar and rice and mix together.
  2. Line a deep, heavy roasting tin with silver foil.
  3. Spread the tea mixture over the base.
  4. Cover with either a cooling rack or another layer of foil. Place the roasting tray on top of the stove and heat up.
  5. Once the mixture is smoking slightly place the trout on the rack or on top of the foil, skin side down. Drizzle the trout with 1 tbsp olive oil and season with salt and freshly ground pepper.
  6. Cover the roasting tin tightly with foil or a tightly covered lid, and leave to smoke on the stove over a moderate heat for 15-20 mins.
  7. Mix all ingredients for the sauce together, season to taste, then spoon over the smoked trout and serve with fresh watercress.

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