Tea “Smoked” Trout with Indian Salsa

Preparation info
  • Serves


    • Difficulty


Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More

By Robert Wemischner and Diana Rosen

Published 2000

  • About

With its delicate, dense flesh, trout is a perfect fish for this poached-in-smoky-tea treatment. A raft of slow-cooked, caramelized onions blankets each portion and an Indian-style raita of cucumbers and tomatoes in yogurt adds a bit of summer on the plate.


Cucumber-Tomato Raita

  • 1 cup/250 milliliters plain yogurt, well drained (whole milk yogurt is best, but you may substitute either the lowfat or nonfat version if you wish)


Drain the yogurt in cheesecloth or a fine-meshed sieve set over a bowl to eliminate excess moisture. Roast the cumin seeds in a heavy skillet over medium heat, stirring constantly, until they release their aroma. Watch closely, as these burn easily. Grind seeds in an electric spice grinder or with a mortar and pestle. Set aside.

Combine the cucumber and tomato with salt to taste. Add th