Smoked trout with a tomato, lime and ginger broth
Tomatoes make a delicious light broth to serve with hot smoked trout and fresh summer vegetables.
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.