Trout in Tea Smoke with Autumn Salad of Pears and Nuts

Brown the salmon trout on the skin side, so that it is half cooked.smoke wood and tea in the smoker, light and place the trout on the grid. Cover and smoke in preheated oven until done.Clean lettuces, pluck small and wash briefly but thoroughly in cold water. Drain well. Also rub the pears clean, cut into quarters, remove the core and cut each quarter into 3 wedges. Roast the pine nuts – this is best done without fat in a hot iron pan -, toss the other nuts briefly and set aside.Prepare a marinade from the ingredients listed above – without the walnut oil. Carefully mix the salad with the nuts, pears and figs. Just before serving, drizzle the salad with the walnut oil.Arrange the smoked fish fillets on the salad!

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