Impress everyone with James Martin's home-smoked barbecue recipe
Ingredients
- 500g baby new potatoes, larger ones halved
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 4 spring onions, sliced
- 10 tea bags (not herbal ones)
- 50g demerara sugar
- 50g long grain rice
- 4 fresh trout, about 280g-350g/10-12oz, gutted and heads removed
- 100g bag rocket
Method
-
Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
-
To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
-
To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
-
Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked – it should flake away from the bone when it is done.
-
Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.