Name: Tea-smoked ocean trout with orange and herb yoghurt dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Orange and herb yoghurt dressing; 1 cup (280g) greek-style yoghurt; 1 teaspoon finely grated orange rind; 1/4 cup loosely packed fresh tarragon leaves; 1/4 cup loosely packed fresh flat-leaf parsley leaves; 1 tablespoon coarsely chopped fresh chives; Tea-smoked ocean trout; 1 cup (80g) oolong tea; 2 tablespoon light brown sugar; 2 tablespoon fennel seeds; 2 tablespoon finely grated orange rind; 6 ocean trout fillets (1.3kg)

Tea-smoked ocean trout with orange and herb yoghurt dressing

For this tea-smoked ocean trout with orange and herb yoghurt dressing we used oolong tea, but your favourite black tea will be fine to use instead. You could also try this cooking method with salmon or mackerel.

tea-smoked ocean trout with orange and herb yogurt dressing

Serves 6

Prep

10M

Cook

30M

Total

40M

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Ingredients

Orange and herb yoghurt dressing

1 cup (280g) greek-style yoghurt

1 teaspoon finely grated orange rind

1/4 cup loosely packed fresh tarragon leaves

1/4 cup loosely packed fresh flat-leaf parsley leaves

1 tablespoon coarsely chopped fresh chives

Tea-smoked ocean trout

1 cup (80g) oolong tea

2 tablespoon light brown sugar

2 tablespoon fennel seeds

2 tablespoon finely grated orange rind

6 ocean trout fillets (1.3kg)

Method

1.To make orange and herb yoghurt dressing; blend or process ingredients until chopped finely; season to taste.

2.Combine tea, sugar, seeds and rind in small bowl.

3.Line a wok, large saucepan or flameproof dish with three layers of foil. Spread tea mixture over base of wok. Place either a small wire rack or a bamboo or metal steamer over the tea mixture; heat until mixture starts to smoke. Place a piece of baking paper on rack, place fish, flesh-side down, on paper. Cover wok; smoke over medium heat about 25 minutes or until trout is cooked through.

4.Serve fish with dressing.

Serve with a green salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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