Tea-smoked Trout With Wilted Spinach, Wasabi Crème Fraîche And Melba Toast

Login to Save

Ingredients

Ingredients For the tea-smoked trout

  • 200g/7oz rainbow trout fillet, descaled, skin scored

  • salt and freshly ground black pepper

  • 1 tbsp caster sugar

  • 2 tbsp light olive oil

  • 1 tbsp lapsang souchong loose tea leaves

For the wilted spinach

  • 1 tbsp olive oil

  • 1 garlic clove, crushed

  • 2 handfuls fresh spinach leaves, roughly shredded

  • ½ lemon, juice only

For the wasabi crème fraîche

  • 3 tbsp crème fraîche

  • 1 tsp wasabi paste

  • 1 tbsp water

  • 1 tbsp lemon juice

  • pinch salt

For the melba toast

  • 1 slice white bread, crusts removed

Description

Recipe Uses 200g/7oz Rainbow Trout Fillet, Descaled, Skin Scored, Salt And Freshly Ground Black Pepper, 1 Tbsp Caster Sugar, 2 Tbsp Light Olive Oil, 1...

BBC Favicon BBC
View Full Recipe

Back to top