Dilmah Seven Star Tea

Salad of Toffee Tea-Smoked Trout, Coconut, Orange and Mint

Food : Appetisers

Salad of Toffee Tea-Smoked Trout, Coconut, Orange and Mint


Ingredients for the Smoking Mixture
• 30g Dilmah Exceptional Peppermint and English Toffee Tea
• 100g Jasmine rice
• 100g Brown sugar
• 500g Ocean trout fillet
Ingredients for Salad
• 2 Oranges (segmented)
• ¼ cup Mint leaves
• ¼ cup Coriander sprigs
• 1 tablespoon Eschallots (fried)
• 2 Green Shallots (thinly sliced)
• 1 tablespoon Cashews (roasted)
• 1 long Red Chilli (julienne)
• 2 tablespoons Shredded Coconut (roasted) 
Ingredients for Dressing
• 1 teaspoon Fish Sauce
• 1 Lime (juiced)
• 3 tablespoons Coconut Cream
• 1 tablespoon Sweet Chilli Sauce


  • Place the smoking mixture on a sheet of foil and scrunch the edges to stop it falling out. Place the foil parcel in a wok and position a small rack over it. Place wok over high heat. When mixture starts to smoke, put trout fillet on the rack and cover wok with a lid or more foil. Allow the fish to smoke for 10 minutes, then remove fish and refrigerate. To make the salad, flake the cooled trout into a medium-sized bowl and add all the salad ingredients. To make the dressing, mix the dressing ingredients together in a small bowl then toss gently through the salad. Serve on a platter or divide.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Peppermint and English Toffee

Created by : Damian Heads