Tea Smoked Ocean Trout with Poached Egg, Broad Beans and Artichoke

Methods and Directions

• Make a tray using foil to contain the smoking mixture.
• Combine the ingredients for the smoking mixture, except the olive oil and salt, and spread evenly on the foil.
• Place the foil tray in the bottom of a wok and set a wire rack above the smoking mixture.
• Place the wok on high heat until mixture starts to smoke, then place the fish which has been rubbed with olive oil and salt on the wire rack.
• Cover with a lid and reduce the heat to a medium flame and allow to cook for a further 5 minutes. The fish should be cooked rare.

• In a pot cover the artichokes with the water, wine, oil and lemon juice, add all the other ingredients and season the water with salt.
• Bring the artichokes to a gentle simmer and cook until tender.
• Remove from poaching liquor and when cool enough to handle slice finely allowing ½ an artichoke per salad.

• Bring 3 litres of water with one cup of vinegar to simmer.
• Crack the eggs individually in a cup and gently tip into the simmering pot.
• Allow to cook until the whites have set and the yolks are still runny.
• Remove with a slotted spoon and drain on a clean tea towel.

• Make a dressing with the lemon juice, vinegar and olive oil. Place all the other ingredients in a bowl, toss through and divide the salad between 6 plates.