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Manuka Smoked Trout

This Manuka Smoked Trout, is served with Tomato Caper Compote and Almond, Lemon & Honey Dressing.


  • Trout

  • 120 g x 4 portions Rainbow Trout

  • brown sugar

  • Salt & Pepper

  • 2 handfuls Manuka chips

  • Coriander

  • Tomato and Caper Compote

  • 1 kg plum tomato

  • 500 ml tomato consommé

  • 6 Drop Tabasco

  • 15 ml Worcestershire sauce

  • 35 g Demerara sugar

  • 150 g salted Capers washed

  • 480 g Cherry Tomatoes yellow

  • 480 g Cherry Tomatoes red

  • Opal basil

  • Basil for garnish

  • Mint for garnish

  • Almond, Lemon and Honey Dressing

  • 100 g Almonds blanched, roasted and coarsely chopped

  • 3 tablespoons fresh lemon thyme

  • 60 g dark honey Manuka

  • 60 ml Lemon Juice

  • 120 ml Extra Virgin Olive Oil


  • Trout:

  • 1.

    Fillet trout taking care to remove all bones.

  • 2.

    Tie 2 fillets together at a time with string, having placed a sprig of coriander inside each.

  • 3.

    Sprinkle trout with the brown sugar, salt and pepper.

  • 4.

    Place Manuka wood chips into smoker and place seasoned fish onto the grill above the chips.

  • 5.

    Starting with a high heat to get a strong scent of Manuka, then turning down to allow a slow consistent cooking with the Manuka smoke.

  • 6.

    This results in a beautiful caramel colour and tender pink centres.

  • To serve:

  • 1.

    Spoon a portion of Tomato and Caper compote into the centre of each plate.

  • 2.

    Remove string and separate trout into individual serving portions and place on top of compote.

  • 3.

    Drizzle with dressing.

  • Tomato and Caper Compote:

  • 1.

    Combine plum tomato and consommé into a pot and cook slowly to a pureé while stirring to ensure it does not catch on the base of the pot.

  • 2.

    Remove from heat and pass through a coarse sieve.

  • 3.

    Discard solids and retain the liquid.

  • 4.

    Transfer back to the original pot, cook until reduced to approx 200ml.

  • 5.

    Pass through a fine sieve and discard solids.

  • 6.

    Add Tabasco and Worchester sauces and sugar to taste and allow to cool.

  • 7.

    Quarter both lots of cherry tomatoes and add along with the capers.

  • 8.

    Garnish with opal basil, basil and mint leaves to serve.

  • Almond, Lemon and Honey Dressing:

  • 1.

    Pound almonds in a mortar and pestle to a chunky and coarse consistency. This creates a nice 'nutty' texture in the dressing.

  • 2.

    Add thyme, lemon juice and honey. Manuka honey provides a distinctive strong caramel flavour and rich amber colour.

  • 3.

    Add the extra virgin olive oil and mix well.

  • 4.

    Makes 300ml


Manuka: The Manuka we use grows within our grounds. Gather small branches and twigs and shred them into finger-sized strips. Dry them uncovered for about 1 week. Two handfuls would be enough for use in an average domestic smoker and would smoke up to 10 portions of trout.

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