Steps

• 1. For the tomato tea, remove the stalks from the tomatoes and set aside. Blend the tomatoes with the remaining ingredients until smooth. Line a sieve with muslin or a clean chux and place it over a bowl. Pour the tomato mixture into the sieve and allow it to drain for up to 2 hours, or until you have about 1 1/2 cups (375ml) of liquid. Avoid stirring during this time to keep the 'tea' clear. Discard the solids, add the reserved stalks to the liquid, and chill while you prepare the trout.
  2. Line a tray with plastic wrap. Arrange six 7cm ring moulds on the tray (or use lined ramekins or dariole moulds).
  3. Finely chop the trout and combine it with the onion and vodka in a bowl. Press the mixture into the ring moulds, then chill for up to 30 minutes (any longer and the vodka will start to cook the trout).
  4. To serve, carefully transfer the ring moulds to serving plates using a fish slice. Remove the moulds and garnish the trout tartare with micro herbs. Serve with the chilled tomato tea to drizzle around the trout.