Serves 6

Prep time 45 mins, cook 50 mins

A salad of smoky trout, herbs and a creamy lemon dressing bring out all the complex flavours of a modern chardonnay.

Cook potatoes in boiling salted water until tender (15-20 minutes). Drain, set aside and, when cool enough to handle, peel and crush.

Blanch peas in boiling salted water until bright green (1-2 minutes). Drain and refresh, drain again and combine with potatoes in a large bowl.


Divide lemon and dill among trout, filling cavities of fish, and secure with kitchen string. Brush both sides with oil, season to taste, place on a baking tray and set aside.


Preheat a coal-bedded kettle barbecue to low heat. Set up for indirect grilling (see note), add two-thirds of the woodchips around coals and when smoke appears, place trout on rack. Cover and smoke, adding extra woodchips as required, until cooked through (20-25 minutes). Remove from heat and set aside to cool. When cool enough to handle, coarsely flake flesh (discard bones and skin) and add to potato mixture with remaining ingredients.


Meanwhile, for lemon salad cream, whisk all ingredients in a bowl and season to taste.


Drizzle salad cream over salad, season to taste, toss gently to combine and serve.