Ingredients

• 1-2 tsp rapeseed oil
• 4 x 150g-175g/5-6oz scaled trout fillets
• skin on
• salt and freshly ground black pepper
• 1 large handful wood chippings (ideally made from alder)
• 4 tbsp first pressed rapeseed oil
• 4 tsp white wine vinegar
• 1 shallot
• finely chopped
• salt and freshly ground black pepper
• 200g/7oz fresh or frozen garden peas
• 1 small bunch fresh mint
• finely chopped
• 1 punnet pea shoots
• to serve
• 300g/11oz frozen small peas
• 110ml/4fl oz double cream
• salt and freshly ground black pepper

Directions

• For the trout
• place the wood chippings on the bottom of a metal old tray fitted with a grill rack. Lightly oil the rack and place it on top of the tray
• so that (it is should be 4-5cm/1½-2in from the bottom of the tray).
• Rub the trout fillets with oil and lightly season with salt and freshly ground black pepper. Place them on the rack skin-side down.
• Cover the entire tray with a double layer of heavy-duty aluminium foil and seal very tightly around the edges
• making sure that the foil is not touching the trout.
• To cook
• first ensure that you're working in a well-ventilated area. Place the tray on a very high gas flame to cook for two minutes; then carefully cut a little hole in the top of the foil with a pair of kitchen scissors (for the smoke to escape). Remove the tray from the heat and leave to rest (ideally outside) while you prepare the salad and pea purée.
• For the salad
• combine the oil
• vinegar
• shallot and a pinch of salt and freshly ground black pepper in a small saucepan. Cook gently on the stove for a few minutes so that all the vinegar is absorbed by the shallots.
• Bring a pan of salted water to the boil
• add the garden peas and cook until tender. Drain the peas and add to the shallots. Mix to combine; then add the chopped mint.
• For the pea purée
• cook the frozen peas in large pan of boiling water until tender. While the peas are cooking
• pour the cream into a pan large enough to accommodate the peas as well.
• Bring the cream to the boil
• then reduce the heat and keep it warm.
• When the peas are cooked
• drain them and add to the cream. Cook for a couple more minutes.
• Place the peas and cream in a blender or food processor and blend to a smooth purée. Pass the mixture through a fine sieve and season with salt and black pepper
• to taste.
• To serve
• place a spoonful of pea purée onto the centre of each serving plate. Place a fillet of smoked trout on top and spoon the salad around. Garnish with pea shoots.