Ingredients

  • 1 k sea trout pined boned
  • Scallops
  • 300g rice
  • 300g dememera sugar
  • 25g Yorkshire tea

Method

Put the rice, sugar and tea mixed together into a foil rectangle with edges.

Pop into a roasting tin and top with a cooling rack.

Put the trout on top, cover in foil, put on the stove on high and smoke for 8 to 10 minutes.

Ingredients

  • 1 k sea trout pined boned
  • Scallops
  • 300g rice
  • 300g dememera sugar
  • 25g Yorkshire tea

Method

Put the rice, sugar and tea mixed together into a foil rectangle with edges.

Pop into a roasting tin and top with a cooling rack.

Put the trout on top, cover in foil, put on the stove on high and smoke for 8 to 10 minutes.