Ingredients

• 100g/3½oz raw spelt
• 300ml/10fl oz chicken stock
• 2 x 150-200g/5½-7oz trout fillets
• skin on pin-boned
• 200g/7oz jasmine tea
• 1 fillet smoked eel
• cut into very thin strips
• 150g/5½oz edamame beans
• beans removed from their pods
• 150g/5½oz fresh peas
• removed from their pods
• 1 punnet pea shoots
• stalks removed
• 2 tbsp chopped fresh coriander
• 100ml/3½fl oz sour cream
• ¼ tsp wasabi

Directions

• For the spelt place the stock and spelt into a saucepan and cook according to the packet instructions. Drain and leave to cool.
• For the trout
• put some tin toil in the bottom of a smoker and spread the jasmine tea on top of the foil. Put the fish on a rack over the tea. Cook for 4-8 minutes until the fish is cooked through.
• Mix together all the salad ingredients and the cooked spelt in a large bowl. Mix together the sour cream and wasabi to make the dressing.
• To serve
• serve the salad in the centre of the plate and top with the smoked trout
• pieces if smoked eel and a little dressing.