Ingredients

• 100g/3½oz caster sugar
• 200g/7oz sea salt
• 1 large trout
• cleaned
• filleted
• pin boned (ask your fishmonger to do this for you)
• 1 tbsp white balsamic vinegar
• 3 tbsp extra virgin olive oil
• 2 shallots
• peeled
• sliced into rings
• 200g/7oz cooked beetroot
• roughly chopped
• 200g/7oz feta
• roughly chopped
• 100g/3½oz watercress
• salt and freshly ground black pepper

Directions

• Mix the sugar and sea salt together in a bowl. Divide the mixture into four equal portions.
• Place a large piece of cling film on a clean work surface. Place another piece on top. Sprinkle one portion of the salt and sugar mixture in a line across the centre of the cling film. Place one of the trout fillets
• skin-side down
• on the line of sugar and salt.
• Sprinkle another portion of the salt and sugar mixture all over the fillet
• then wrap in the cling film.
• Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours.
• When the trout has cured
• remove the cling film and brush off the salt and sugar mixture. Rinse the fish thoroughly under cold running water
• then pat dry with kitchen paper.
• Place a generous handful of oak chips in a smoker. Light the wood chips and drizzle with a little water.
• When the wood chips are smouldering
• lay the trout fillets
• skin-side down
• in the centre of the grate. Cover with the lid and smoke for 1-1½ hours
• checking the chips regularly to make sure they are not burning. (CAUTION: Food-smoking generates a great deal of smoke. Cook in a well-ventilated place and open the windows.)
• When the trout has smoked
• remove from the smoker and set aside to cool.
• Meanwhile
• whisk the balsamic vinegar and olive oil together in a bowl. Season
• to taste
• with salt and freshly ground black pepper.
• Arrange the shallot rings
• beetroot and feta on a large serving platter. Flake the smoked trout over the top. Garnish with watercress leaves
• then drizzle over the dressing.