- 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
- 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.