Dashi Broth with Smoked Trout and Tofu Dumplings, Fennel and Dill
Recipe by Reuben Riffel
Serves: 2
Preparation time: 30 minutes
Cooking time: 30 minutes


  • 250g lightly smoked salmon trout fillet ( chopped)
  • 250g tofu
  • Fresh dill
  • 1 Tbsp soy sauce
  • 1 lemon
  • 2 leaves kale
  • 1 small fennel bulb, thinly sliced.
  • 1 Tbsp Dashi (marutomo bonito dashi powder)
  • Wonton wrappers (store-bought) make your own rice flour dumplings if you wish
  • 3 Tbsp Marine Collagen
  • 500ml chicken stock
  • 1 sheet nori, shredded or cut into strips.
  • Salt and pepper


Wonton Wrappers

Mix together the chopped smoked salmon trout, tofu, dill, soy sauce, pinch lemon zest, 1 teaspoon The Harvest Table Marine Collagen Granules.

Place a flat piece of the wonton wrapper on your work surface. Place a full teaspoon of the filling in the centre, brush the sides with cold water and pinch the sides to close.

Place in a steamer basket and steam until cooked soft. About 8-10 minutes.


Add together chicken stock, dashi powder, The Harvest Table Marine Collagen Granules and fennel. Slowly heat.