2 x 200g/7oz hot smoked trout fillets, broken into pieces
1 pickled onion, thinly sliced
1 tbsp finely chopped chives
To make the broth, place the beef tomatoes, lime leaves and ginger in a blender and blitz until smooth. Season to taste with salt and strain through a clean piece of muslin over a sieve into a bowl in the fridge overnight.
To serve, place the samphire, beans, asparagus and tomatoes in serving bowls and top with the trout. Gently warm the broth and pour over the top. Garnish with the pickled onion and chives.
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