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15 minutes

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10 minutes

Smoked trout with creamy leek soup

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

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.

Photographs: Jan Ras
Food assistant: Bianca Jones

Smoked trout with creamy leek soup