James Martin shows you how to home-smoke your own fish for a dinner ... Repeat the process with the remaining trout fillet. Chill the fish in the fridge for 12-24 hours. When the trout has cured ...

A spot of quick home-smoking gives ... For the trout, put some tin toil in the bottom of a smoker and spread the jasmine tea on top of the foil. Put the fish on a rack over the tea.

Since ‘troutalata’ doesn’t sound quite right, let’s just call it a (delicious) smoked trout dip. I grill the fish skin to ...

Place the trout in a glass casserole dish with a lid, open, flesh-side-up, and pour the marinade over the interior. Close the fish and roll ... the embers to start the smoking.