Recipes

Hot smoked trout with peas and fresh mint

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Ingredients

For the trout

  • 1-2 tsp rapeseed oil
  • 4 x 150g-175g/5-6oz scaled trout fillets, skin on
  • salt and freshly ground black pepper
  • 1 large handful wood chippings (ideally made from alder)

For the salad

For the pea purée</strong>