Ingredients

• 175g/6oz demerara sugar
• 175g/6oz long grain rice
• leaves from 14 tea bags
• olive oil
• to drizzle
• 4 x 330-350g /11½-12½oz fresh trout
• heads removed
• salt and freshly ground black pepper
• 100ml/3½fl oz fish stock
• 100ml/3½fl oz double cream
• 2 tbsp creamed horseradish sauce
• from a jar
• 100ml/3½fl oz cider
• salt and freshly ground black pepper
• 225g/8oz smoked streaky bacon
• rind removed
• 25g/1oz butter
• 1 Golden Delicious apple
• thinly sliced
• 200g/7oz frisée lettuce
• torn
• 4 tbsp chopped parsley
• 2 tbsp chopped chives
• extra virgin olive oil
• to drizzle

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the tea-smoked trout
• put the sugar
• rice and tea leaves into a bowl and mix together. Line a wok with heavy-duty kitchen foil and pour the mixture on top. Cover with another layer of foil
• drizzle over some olive oil and place the trout on top. Season with salt and freshly ground black pepper
• then cover with another sheet of foil
• sealing it tightly around the edges. Place on the hob over a moderate heat and leave the trout to smoke for a few minutes. Set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)
• For the dressing
• bring the stock to the boil in a saucepan and continue to boil
• uncovered
• until reduced by half. Leave to cool.
• Whip the cream until stiff peaks form
• then fold in the creamed horseradish
• the cooled fish stock and cider. Season to taste with salt and freshly ground black pepper.
• For the salad
• place the bacon on a baking tray and cook in the oven until crisp.
• Meanwhile
• heat the butter in a frying pan and cook the apple slices until soft and golden.
• Remove the bacon from the oven and
• when cold enough to handle
• break into bite-size pieces.
• Arrange the frisée lettuce on serving plates. Scatter the bacon on top
• drizzle over some of the dressing
• then scatter over the apple slices and chopped herbs. Spoon over the remainder of the dressing and top with the smoked trout. Drizzle with a little olive oil and serve immediately.