Tea Smoked Trout Salad - cooking recipe

Ingredients

12 oz trout fillet, skin on
1/2 cup sugar
1 tsp salt
1/2 cup jasmine rice
1/4 cup orange pekoe tea leaves
None None FOR THE SALAD
1 bunch radishes, trimmed and thinly sliced
1 None Granny Smith apple, cored and thinly sliced
1 None cucumber, sliced into ribbons
1 bunch chervil, trimmed, leaves separated
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp snipped chives

Preparation

Sprinkle both sides of trout with salt and 1 tsp of sugar. Let stand at room temperature, 5-10 mins. Place on a wire rack.
Line bottom of a wok with 2 layers of foil. Combine remaining sugar, rice and tea in a bowl. Pour into wok. Cover loosely with another piece of foil, then cover with a tight fitting lid.
Heat wok on medium heat 8-10 mins, until smoking. Place rack in wok and cover with lid (fish rack should sit in pan, with fish over heat). Smoke trout 12-15 mins.
For the salad, toss radishes, apple, cucumber and chervil in a large bowl.
Whisk remaining ingredients in a small bowl and season to taste. Drizzle dressing over salad and toss well. Flake trout over salad to serve.