SUPREME CEYLON SINGLE ORIGIN TEA SMOKED RAINBOW TROUT

Methods and Directions

• 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.

• 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.

• Mix the crème fraiche and chives together and season

• 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.