Tea-smoked trout with watercress salad and orange and lapsang souchong tea dressing
For the tea-smoked trout, 2 lapsang souchong teabags 2 tbsp soft brown sugar pinch chili flakes 1 trout fillet For the watercress salad 85g/3oz watercress 2 tbsp olive oil For the dressing 2 lapsang souchong teabags 200ml/7fl oz boiling water 1 orange, juice only 1 tbsp soft brown sugar
- For the tea-smoked trout, place a piece of aluminum foil into the base of a wok. Tear open the tea bags and pour the contents into the middle of the foil.
- Add the brown sugar and chili flakes and stir, then place a rack over the top. Place a lid on the wok and place it over medium heat until it begins to smoke.
- Place the trout fillet onto the rack, cover it with the lid, and smoke for about six minutes, turning halfway through. Remove from the heat and set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)
- For the salad, place the watercress into a large bowl. Drizzle with olive oil and stir to coat the leaves.
- For the dressing, place the teabags into a cup, pour over the boiling water and leave to infuse for three minutes.
- Remove the teabags and pour the tea-infused water into a small saucepan. Add the orange juice and brown sugar and place over high heat. Simmer for six minutes or until reduced by half. Remove from the heat and allow to cool slightly.
- Brush some of the syrup over the smoked trout. Pour the rest of the syrup over the watercress leaves and stir well.
- To serve, pile the watercress onto a serving plate and top it with the tea-smoked trout.
Cream tea punch
50ml/2fl oz vanilla vodka 30ml/1¼fl oz violet syrup (available from specialist suppliers) 100 ml/3½fl oz hot Earl Grey tea 30ml/1¼fl oz double cream freshly grated nutmeg, to garnish
- Mix the cocktail ingredients in a large mixing glass and strain into 2 teacups.
- Garnish with fresh nutmeg.