Hot tea-smoked trout with new potato & rocket salad

• baby new potatoes↗500g g

  larger ones halved

• Dijon mustard↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• spring onions↗4

  sliced

• tea↗10

  bags (not herbal ones)

• demerara sugar↗50g g
• long grain rice↗50g g
• fresh trout↗4

  about 280g-350g/10-12oz, gutted and heads removed

• bag rocket↗100g g

Step-by-step instructions

1. 1

   Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.

2. 2

   To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.

3. 3

   To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.

4. 4

   Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked – it should flake away from the bone when it is done.

5. 5

   Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.