Hot Smoked Tea Trout and Scallops
Smoking your own fish, poultry or cheese is easy with this recipe from James' masterclass.
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.
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.