Tea Smoked Trout
Ingredients
10 tea bags
175g demerara sugar
175g long grain rice
4 trout fillets
1 tbsp olive oil
Salt and pepper
Foil
For the Horseradish & Yogurt Sauce:
100g Yeo Valley Natural Yogurt
1 tbsp of hot horseradish
Juice of a lemon
Small sprig of dill
Try it with...
Method
- Cut the tea bags open, shake out the tea into a bowl and discard the bags. Add the sugar and rice and mix together.
- Line a deep, heavy roasting tin with silver foil.
- Spread the tea mixture over the base.
- Cover with either a cooling rack or another layer of foil. Place the roasting tray on top of the stove and heat up.
- 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.
- 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.
- 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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