- 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
- 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.