Rosemary-smoked Trout with Wilted Spinach, Served with Wasabi Crème Fraîche and Melba Toast

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 x 250g rainbow trout
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 6 heaped tbsp untreated sawdust (used for pet bedding, available from pet shops)
• 5 sprigs fresh rosemary
• 2 tbsp crème fraîche
• 1 tsp wasabi
• 1 tbsp salted butter
• 150g/5½oz baby leaf spinach
• 1 slice thick white bread
• flowers, to serve (optional) nasturtium

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 300°F (150°C). Cut the crusts off the slice of white bread, then slice it as thinly as you can horizontally. Lay the slices on a tray and bake for 12 minutes until crisp and golden. Cool.

2. Pat the trout dry, rub it all over with the olive oil, and season inside and out with salt and black pepper.

3. Line a heavy lidded pan with foil and spread the sawdust evenly over the base. Set a rack or steamer insert above it and scatter the rosemary sprigs on the rack.

4. Set the pan over medium-high heat until the sawdust starts to smoke. Place the trout on the rack, cover tightly, reduce to medium-low, and smoke for 8 to 10 minutes. Open a window or switch on an extractor fan.

5. While the trout smokes, mix the crème fraîche with the wasabi in a small bowl and set aside.

6. Melt the butter in a large pan over medium heat. Add the spinach with a splash of water and stir for 1 to 2 minutes until just wilted. Season lightly and drain well.

7. Remove the trout and check that the thickest part reaches 145°F (63°C) or the flesh is opaque and flakes easily. Rest for 2 minutes, then peel off the skin and lift the fillets from the bone.

8. Divide the spinach between two plates, top with the trout fillets, and add a spoonful of wasabi crème fraîche. Serve with the melba toast and nasturtium flowers, if using (optional).