Dilmah Seven Star TeaDilmah Seven Star Tea

SUPREME CEYLON SINGLE ORIGIN TEA SMOKED RAINBOW TROUT

Food : Main Courses

SUPREME CEYLON SINGLE ORIGIN TEA SMOKED RAINBOW TROUT

IngredientsSmoked Trout

  • Whole rainbow trout
  • Dilmah Supreme Ceylon Single Region Tea
  • 50g salmon pearls

Irish Soda Bread

  • 4 cups flour
  • 2 tsp bicarb soda
  • 1 tsp salt
  • 60g butter
  • 2 ¼ cup butter milk

Chive Crème Fraiche

  • 1 bunch Chives, sliced
  • 300ml crème fraiche
  • Salt
  • Pepper

MethodSmoked Trout

  • Place Dilmah Supreme Ceylon tea in the bottom of a foiled tray and then place the trout on a wire rack above it.
  • Place the tray over a flame on a low heat.
  • When it starts to smoke place a lid over the top and then place in the oven at 160C for 10 – 15 minutes.

Irish Soda Bread

  • Preheat oven to 190°C. Line a tray with baking paper.
  • Sift 4 cups flour, 2 teaspoons bicarbonate of soda and 1 teaspoon salt into a large bowl.
  • Rub in 60g butter, cubed. Mix in 2-2 ¼ cups buttermilk to form dough. Bring together on a floured surface to form a ball.
  • Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes.

Chive Crème Fraiche

  •  Mix the crème fraiche and chives together and season

To Serve

  • Cut the bread and top with crème fraiche.
  • Flake the trout on top of the bread.
  • Place some salmon pearls on top with picked baby chervil.

The range of Dilmah Tea used

  • Dilmah Gourmet Tea Selection

The variety of Dilmah Tea used in the recipe

  • Ceylon Supreme

Created by : Ryan Kennewell