Smoked Trout Broth

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Preparation info

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By Ben Shewry

Published 2012

  • About

This is a dish representative of the developing style of my early years at Attica. It’s not a dish I would serve again, but I’ve included it to show the evolution of a young cook. I used to use an electric bong to produce smoke to fill an inverted glass that, among other things, contained a broth flavoured with smoked trout. I didn’t produce the dish as a provocation. The smoke actually served a purpose — the smoke under the glass cold-smoked the ingredients contained within. It was a great bit of theatre for our customers and showed them we didn’t take ourselves too seriously.

To Finish

  • 20 g (¾ oz) pork crackling (see Note), sliced into batons
  • 80 g ( oz) cold-smoked river trout, cut into 4 cm x 5 mm (1½ x ¼ inch) batons
  • 40 wild onion flowers
  • 60 red yarrow flowers
  • 12 tansy leaves

Place 9 pieces of crackling and 3 pieces of trout in each warmed bowl. Divide the flowers and leaves among the bowls. Heat the broth to a gentle simmer and pour over. Serve immediately.

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