Smoked trout & pickled cucumber salad with red radish

Tea smoking mix

1. Chop ginger into slices and lightly smash the spices in a mortor and pestle,then mix all ingredients togethor.

Dressing

1. Heat oil with green chilli that has been split in half,chopped and the seeds removed,finely slice garlic and ginger and add to oil.In anothor jug mix all the other liquids togethor and put aside,once the garlic has changed colour add the liquids to stop the cooking and set aside side to infuse.

To Smoke fish

1. Place a wok onto a hot flame line it with foil and cover the bottom of it generously with the smoking mixture,once it starts to smoke place small chinese steamer over the top of the smoke,place fish fillets inside then place lid on and smoke for 2 mins each side depending on the size of the fish,once smoked (we still keep it quite raw) remove from steamer and let rest.

To make salad

1. Pull apart the the witlof leaves,pick the thai basil,finely slice both the radishes,red onion and gently peel the cucumber into ribbons,place all into a large mixing bowl,gentle break up fish, once dressing is cool, strain and add enough dressing to coat all the salad ingredients,then serve in large salad bowls.