Smoked Ocean Trout

• 50g Dilmah Premium Ceylon Tea
• 6 Ocean trout slices (80g each)
• 50g Jasmine Rice
• 50g Brown Sugar
• Olive Oil
• Salt

Method of Preparation
Make a tray using foil to contain the smoking
mixture. Combine the ingredients for the smoking
mixture, except the olive oil and salt, and spread
evenly on the foil. Place the foil tray in the bottom
of a wok and set a wire rack above the smoking
mixture. Place the wok on high heat until mixture
starts to smoke, then place the fish which has been
rubbed with olive oil and salt on the wire rack.
Cover with a lid and reduce the heat to a medium
flame and allow to cook for a further 5 minutes.
The fish should be cooked rare.

Poached Artichoke

• 3 Globe Artichokes (cleaned)
• 1l Water
• 250ml White Wine
• 100ml Olive oil
• 1 Bay leaf
• 2 sprigs of Thyme
• 10 Black Peppercorns
• 1 Lemon (juiced)
• Salt

Method of Preparation
In a pot cover the artichokes with the water,
wine, oil and lemon juice, add all the other
ingredients and season the water with salt. Bring
the artichokes to a gentle simmer and cook until
tender. Remove from poaching liquor and when
cool enough to handle slice finely allowing ½ an
artichoke per salad.

Poached Egg

• 3l Water
• 1 cup Vinegar
• 6 Eggs

Method of Preparation
Bring 3 litres of water with one cup of vinegar to
simmer. Crack the eggs individually in a cup and
gently tip into the simmering pot. Allow to cook
until the whites have set and the yolks are still
runny. Remove with a slotted spoon and drain on a
clean tea towel.


• Croutons
• 100g double peeled Broad Beans
• 1 tablespoon small Capers
• 2 Anchovy Fillets (finely chopped)
• Poached Artichoke
• Mache leaves
• 1 Lemon (juiced)
• 20ml Cabernet Vinegar
• 90ml Olive oil

Method of Preparation
Make a dressing with the lemon juice, vinegar and
olive oil. Place all the other ingredients in a bowl,
toss through and divide the salad between 6 plates.
To plate
Flake the smoked trout over the salad and set one
poached egg in the centre. Garnish with more
croutons, sprinkle with sea salt and grind fresh
white pepper on top.