Hot tea-smoked trout with new potato & rocket salad

Hot tea-smoked trout with new potato & rocket salad

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(3 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Impress everyone with James Martin's home-smoked barbecue recipe

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal393
  • fat14g
  • saturates3g
  • carbs21g
  • sugars0g
  • fibre0g
  • protein46g
  • salt0g
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  • 500g baby new potatoes, larger ones halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tsp Dijon mustard
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp white wine vinegar
  • 4 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 10 tea bags (not herbal ones)
  • 50g demerara sugar
  • 50g long grain rice
  • 4 fresh trout, about 280g-350g/10-12oz, gutted and heads removed



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 100g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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  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.

  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.

  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.

  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.

  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.

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Comments (5)

kevinbrandwood's picture

Very, very good. I used Yorkshire leaf tea as I had it in. Made a good aroma and delicate but definite flavour together with a hint of toffee from the sugar. Cooked on the hob as described. Used 1 half kilo trout. It would have served 2 but had it to myself.
Substituted 1/2 sherry vinegar + 1/2 rice vinegar in the dressing as I find that less harsh.
What's not to like.

cshobbs's picture

I wasn't very impressed. I used good quality jasmine tea leaves and roasted the fish in the oven (GM6) as per Barney's instructions in the Oct 2012 mag. However I couldn't detect any tea taste. If I do this recipe again, I will try the hob method.

jimandalison's picture

This is a truly amazing recipe ... The tea flavour is subtle, in our experience you're better off investing in some decent tea (Assam works especially well) to impart a good flavour rather than relining on 'branded' tea bags.

jenniferatkinson's picture

this is fab; tastes amazing and looks impressive too.

reidjan's picture

I made this for my friends as part of an informal Come Dine With Me party. Liked it for a dinner party because the potatoes are made in advance and the fish is easy to prepare and then cook while you are eating the starter. The potatoes are devine, go heavy with the mustard, even my chidlren liked them. Trout went over very well, one friend was not as keen on the tea smell but a squirt of lemon juice helped. Huge success, great, easy and healthy recipe.

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