Tea Smoked Trout Recipe
A succulent flaked trout pate served with wheaten bread
Photo: Joe Sarah
450g strong wholemeal flour, plus extra for dusting
20g butter, plus extra for lining the tin
1 teaspoon of sea salt
200ml whole milk
2 teaspoons caster sugar
1 teaspoon bicarbonate of soda
100ml black treacle
50g oats, plus extra to line loaf tin
Tea Smoked Trout Paté:
50g caster sugar
50g loose tea
50g sea salt
50g soft brown sugar
2 x whole rainbow trout, cleaned and gutted
drizzle of olive oil
150g white rice
Salt and black pepper
Hot smoked trout pate:
500g hot smoked trout, flaked, bones and skin removed
A good pinch of paprika
100g crème fraiche
Small handful of chives, dill and parsley, roughly chopped
Zest of 1 lemon, juice of 1/2
Salt and pepper, to taste
1 tablespoon of grated horseradish
Pre-heat the oven to 170°C
To make the wheaten bread: place a baking stone in the oven to heat for 10 minutes.
Mix together the flour, salt, sugar, bicarbonate of soda and oats in a bowl.
Gently heat the butter and treacle in a pan until melted.
Add to the dry ingredients along with the milk and buttermilk. Mix well until you reach a soft, wet dough. It may seem to wet but don’t worry, it’s just right and will make fantastic bread.
Grease a 2lb non-stick loaf tin with butter and dust with a sprinkling of oats.
Place the dough in the tin and using your knuckles dent the dough in the middle so the loaf rises evenly. Sprinkle with a scattering of oats.
Cover with foil. Bake in the oven, on the hot baking stone for 35-45 minutes.
Remove from the oven and let it cool on a wire rack.
To make the smoked trout: mix the caster sugar and salt together in a bowl. Rub all over the trout, covering inside the cavity and all over the flesh. Set aside for 30 minutes to firm up the flesh.
Put the rice, tea and sugar into a foil-lined roasting baking tray [this is to protect the tray as much as anything else) and mix together well.
Place a wire rack inside the tray. Brush off any excess salt and place the fish on the rack carefully so it doesn’t stick.
Cover with a snug-fitting baking tray to act as a lid.
Place on a high heat and as soon as smoke forms, cook the fish for 6 minutes. Turn the heat off, and keeping the lid on, allow the fish to sit until cooled (about 30 minutes).
To make the trout pate: carefully remove the skin from the fish.
Roughly flake the fillets into a bowl taking care to remove all the bones.
In a separate bowl, mix the crème fraiche with the lemon juice, zest, horseradish, paprika, and chopped herbs until you reach a smooth paste. Season with salt and pepper.
Carefully fold in the in the flaked trout.
Serve with the wheaten bread.