Green Tea Smoked Trout with Spelt Salad and Wasabi Dressing

A quick home-smoking gives a delicate Green Tea, Lemon and Ginger flavour to the trout, served with raw peas, edamame beans and little wasabi heat.

Green Tea Smoked Trout with Spelt Salad and Wasabi Dressing Ingredients

For the spelt

• 100g/3½oz raw spelt
• 300ml/10fl oz chicken stock

For the smoked trout

• 2 x 150-200g/5½-7oz trout fillets, skin on pin-boned
• 200g/7oz Green Tea with Lemon and Ginger
• 1 fillet smoked eel, cut into very thin strips

For the salad

• 150g/5½oz edamame beans, beans removed from their pods
• 150g/5½oz fresh peas, removed from their pods
• 1 punnet pea shoots, stalks removed
• 2 tbsp chopped fresh coriander

For the dressing

• 100ml/3½fl oz sour cream
• ¼ tsp wasabi

How to Cook Green Tea Smoked Trout with Spelt Salad and Wasabi Dressing

1. For the spelt place the stock and spelt into a saucepan and cook according to the packet instructions. Drain and leave to cool.

2. For the trout, put some tin foil in the bottom of a smoker and spread the green tea on top of the foil. Put the fish on a rack over the tea. Cook for 4-8 minutes until the fish is cooked through.

3. Mix together all the salad ingredients and the cooked spelt in a large bowl. Mix together the sour cream and wasabi to make the dressing.

4. To serve, serve the salad in the centre of the plate and top with the smoked trout, pieces of smoked eel and a little dressing.