Tea Smoked Trout Salad

• 12 oz trout fillet, skin on
• 1/2 cup sugar
• 1 tsp salt
• 1/2 cup jasmine rice
• 1/4 cup orange pekoe tea leaves
• None None FOR THE SALAD
• 1 bunch radishes, trimmed and thinly sliced
• 1 None Granny Smith apple, cored and thinly sliced
• 1 None cucumber, sliced into ribbons
• 1 bunch chervil, trimmed, leaves separated
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp snipped chives

1. Sprinkle both sides of trout with salt and 1 tsp of sugar. Let stand at room temperature, 5-10 mins. Place on a wire rack.
2. Line bottom of a wok with 2 layers of foil. Combine remaining sugar, rice and tea in a bowl. Pour into wok. Cover loosely with another piece of foil, then cover with a tight fitting lid.
3. Heat wok on medium heat 8-10 mins, until smoking. Place rack in wok and cover with lid (fish rack should sit in pan, with fish over heat). Smoke trout 12-15 mins.
4. For the salad, toss radishes, apple, cucumber and chervil in a large bowl.
5. Whisk remaining ingredients in a small bowl and season to taste. Drizzle dressing over salad and toss well. Flake trout over salad to serve.

trout fillet, sugar, salt, jasmine rice, orange pekoe tea leaves, salad, radishes, apple, cucumber, chervil, olive oil, lemon juice, chives

Taken from recipes-plus.com/api/v2.0/recipes/24074 (may not work)