Name: Hot tea-smoked trout with new potato & rocket salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 500g baby new potatoes , larger ones halved -; 1 tsp Dijon mustard -; 2 tbsp olive oil -; 1 tbsp white wine vinegar -; 4 spring onions , sliced -; 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 -; 100g bag rocket -

Ingredients for - Hot tea-smoked trout with new potato & rocket salad

1. 500g baby new potatoes , larger ones halved

2. 1 tsp Dijon mustard

3. 2 tbsp olive oil

4. 1 tbsp white wine vinegar

5. 4 spring onions , sliced

6. 10 tea bags (not herbal ones)

7. 50g demerara sugar

8. 50g long grain rice

9. 4 fresh trout , about 280g-350g/10-12oz, gutted and heads removed

10. 100g bag rocket

How to cook deliciously - Hot tea-smoked trout with new potato & rocket salad

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.