Hot tea-smoked trout with new potato & rocket salad
- James Martin
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.8 out of 5.4 ratingsRate
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Impress everyone with James Martin's home-smoked barbecue recipe
Healthy
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Warm chocolate & macadamia nut tarts
A star rating of 4.2 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g baby new potatoes
larger ones halved
-
1 tsp Dijon mustard
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2 tbsp olive oil
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1 tbsp white wine vinegar
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4 spring onions
sliced
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10 tea
bags (not herbal ones)
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50g demerara sugar
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50g long grain rice
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4 fresh trout
about 280g-350g/10-12oz, gutted and heads removed
-
100g bag rocket
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Nutrition: per serving
-
kcal393
-
fat14g
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saturates3g
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carbs21g
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sugars0g
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fibre0g
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protein46g
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salt0g
low
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Method
-
step 1
Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
-
step 2
To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
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step 3
To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
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step 4
Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked – it should flake away from the bone when it is done.
-
step 5
Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.
RECIPE TIPS
TIP
To cook the trout on the barbecue, wait for the coals to turn ashy grey, then pop the tin on the grill and follow the recipe, above.
Recipe from Good Food magazine, July 2011
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A star rating of 4.8 out of 5.4 ratings
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