Go 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 (skin included).
- Extra-virgin olive oil
- 2 tablespoons of green tea leaves
- 1/4 cup of raw almonds sliced and quickly pan-toasted in a teaspoon of walnut oil
To brine 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 an hour. Remove and pat dry the fish and coat with olive oil.
To smoke the trout:
Brush a vegetable steamer basket or wire rack with oil and place the oil-coated trout fillets 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 oven for a couple of minutes, then sprinkle the loose green tea leaves in the bottom of the pan. Do not stand directly above the Dutch oven or wok, as it will start to smoke right away.
Place the trout-filled basket or rack in the wok or oven and cover tightly. Smoke for 5-10 minutes or just until the top of the fish begins to turn opaque.
Remove the basket or rack and let the fish cool in the open air. You may want to take the Dutch oven or wok directly off the stove and set it down outside first before removing the top to avoid smoking up your kitchen.
Flake the cooled tea-smoked trout over a seasoned spinach salad, mix with fig vinaigrette, and sprinkle generously with lightly-toasted sliced almonds.