Hot Smoked Trout with Peas and Fresh Mint

Ingredients

• 1-2 tsp rapeseed oil
• 4 x 150g-175g/5-6oz scaled trout
• salt and freshly ground black pepper
• 1 large handful wood chippings (ideally made from alder)
• 4 tbsp first pressed rapeseed oil
• 4 tsp white wine vinegar
• 1 shallot
• salt and freshly ground black pepper
• 200g/7oz fresh or frozen garden peas
• 1 small bunch fresh mint
• 1 punnet pea shoots
• 300g/11oz frozen small peas
• 110ml/4fl oz double cream
• salt and freshly ground black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 6 of 11 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Pea	1/2 cup (72g)	62
Cream	1 tbsp (15ml) heavy	51
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Rapeseed Oil	not in our table	0
Trout	not in our table	0
Wood	not in our table	0
Peppermint	not in our table	0
Pea Shoots	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.