The peppermint and toffee tea is a great choice to match with trout. Sweet and rich flavours are often paired with this fish.

Ingredients for the Smoking Mixture
30g Dilmah Exceptional Peppermint and English Toffee Tea
100g Jasmine rice
100g Brown sugar
500g Ocean trout fillet
Ingredients for Salad
2 Oranges (segmented)
¼ cup Mint leaves
¼ cup Coriander sprigs
1 tablespoon Eschallots (fried)
2 Green Shallots (thinly sliced)
1 tablespoon Cashews (roasted)
1 long Red Chilli (julienne)
2 tablespoons Shredded Coconut (roasted)
Ingredients for Dressing
1 teaspoon Fish Sauce
1 Lime (juiced)
3 tablespoons Coconut Cream
1 tablespoon Sweet Chilli Sauce

Method of Preparation
Place the smoking mixture on a sheet of foil and scrunch the edges to stop it falling out. Place the foil parcel in a wok and position a small rack over it. Place wok over high heat. When mixture starts to smoke, put trout fillet on the rack and cover wok with a lid or more foil. Allow the fish to smoke for 10 minutes, then remove fish and refrigerate. To make the salad, flake the cooled trout into a medium-sized bowl and add all the salad ingredients. To make the dressing, mix the dressing ingredients together in a small bowl then toss gently through the salad. Serve on a platter or divide.