A quick home-smoking with jasmine tea gives the fish a delicate flavour, served with a spelt, pea and edamame salad with a spicy wasabi sauce. The result is a smoked trout with a full-bodied taste and well accompanied by its side dishes.
Preparation time: less than 30 minutes
Cooking time: from 10 to 30 minutes
- 100g spelt
- 300 ml chicken broth
For the smoked trout with jasmine tea
- 2 trout fillets of 150-200g, skin on but no bones
- 200 g Jasmine Tea (Jasmine White Tea Jasmine Silver Needle)
- parsley to taste
- 150 g edamame, Japanese beans
- 150 g fresh peas
- 2 tablespoons fresh coriander, chopped
For the dressing
- 100 ml sour cream
- ¼ teaspoon wasabi
Preparation of smoked trout with jasmine tea
For the spelt, put the broth and spelt in a saucepan and cook according to the instructions on the packet. Drain and leave to cool.
Sprinkle the trout with the jasmine tea, salt and pepper and a drizzle of oil and the chopped parsley. Cook for 4-8 minutes until the fish is cooked through on a plate or grill.
Mix together all the salad ingredients with the cooked spelt. Mix together the sour cream and wasabi to make the dressing.
Serve the salad in the centre of the plate and garnish with the smoked trout and a little dressing.
Love the fish and tea combo? Here’s another easy recipe to impress your diners: Salmon with matcha tea dressing.