Smoked trout with creamy leek soup
2
Easy
15 minutes
25 minutesElegant but effortless, this warm bowl layers flavours and textures for a perfect lunch or light starter. The creamy leek soup is silky and subtly sweet, providing the perfect contrast to savoury Woolworths oak-smoked trout ribbons. A rustic tapenade-style garnish of green olives and sun-dried tomatoes adds salty brightness. This dish can be served warm or room temperature, perfect for year-round entertaining.
Ingredients
Method
- 2 T butter
- 2 leeks, sliced
- 1 garlic clove, chopped
- 1 cup vegetable stock
- ½ cup cream
- sea salt and freshly ground black pepper, to taste
- 200 g Woolworths oak-smoked trout ribbons
- 40 g green olives, roughly chopped, to garnish
- 40 g sundried tomatoes, roughly chopped, to garnish
Method
Ingredients
1. Melt the butter in a saucepan and sauté the leeks and garlic for 2–3 minutes, or until soft.
2. Pour in the stock, bring to the boil, then reduce heat and simmer until the stock has reduced. Stir through the cream and season to taste.
3. Divide the soup between bowls, top with the smoked trout ribbons and garnish with the olives and sundried tomatoes.
Cook’s note: Add a few capers or a drizzle of olive oil to the garnish for extra punch.
Find more seafood recipes here
Photographs: Jan Ras
Food assistant: Bianca Jones
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