Tea Smoked Trout


Smoke a trout with loose Green Tea!


3 tbsp kosher salt
1 tbsp honey
2 cups cold water
About 1 & 1/2 pounds of boneless trout fillets (with skin)
Extra-virgin olive oil
2 tablespoons of green tea leaves
To brine and smoke the trout: Combine the kosher salt, honey and water in a non-reactive loaf pan.

Submerge the trout fillets in the brine and soak for one hour. Remove and pat dry the fish with paper towels and then coat with olive oil. 
Coat a vegetable steamer basket or wire rack with oil and place the oil-coated fillets on it skin side down. Prepare a simple stove top smoker by placing a round metal cake pan inside a large Dutch oven or covered wok.

Heat the wok or pan for a couple of minutes, then sprinkle the loose green tea leaves in the bottom of the cake pan. Do not stand directly above the pan, as it will start to smoke right away.

Place the trout-filled steamer basket or wire rack over the cake pan and cover the wok or Dutch oveen tightly. Smoke for 5-10 minutes or just until the top of the fish begins to turn opaque.

Remove the steamer basket from the Dutch oven and let the fillets cool.*

Flake the tea-smoked trout over a spinach salad, seasoned with a vinaigrette, and sprinkled with lightly-toasted sliced almonds. 

  • You may want to take the Dutch oven or wok outside until the smoke subsides.