Ingredients

• 225g/8oz uncooked rice
• 225g/8oz demerara sugar
• 8 tea bags
• torn open
• 2 trout
• cleaned and scales removed
• 1 lemon
• sliced
• 150g/5½oz pancetta lardons
• 1 head frisée
• centre leaves removed
• 2 heads Little Gem lettuce
• 6 tbsp double cream
• 1 lemon
• juice only
• 2 sprigs fresh tarragon
• leaves picked and chopped

Directions

• For the smoked trout
• line a lidded wok or a pan for smoking with foil.
• Place the rice and sugar in the bottom and scatter the tea leaves over the top.
• Place a rack over the top and lay the trout on the rack
• place the lemon slices on top.
• Place the pan on a high heat until the tea begins to smoke. Place a tight fitting lid on top and smoke for 15 minutes. (CAUTION: Tea smoking generates a lot of smoke
• so ensure you maintain good ventilation in the kitchen.)
• Take the pan outside
• if you are able
• when you open it to remove the fish.
• For the salad and tarragon dressing
• heat a small frying pan
• then add the pancetta and cook for a couple of minutes until crisp. Set aside to drain on kitchen paper.
• Place the frisée and Little Gem into a large bowl and add the cooked pancetta.
• In a small bowl
• whip the cream until it has thickened
• then add the lemon juice and chopped tarragon.
• Pour the dressing over the salad and toss to mix
• sprinkling the lardons over the top.
• To serve
• place the smoked fish onto a plate and serve the salad next to it.