Smoked Trout Carpaccio

A dish that embraces the seasonal freshness of citrus fruits and the richness of our Cold Smoked Trout. Follow these simple steps to create a lively looking Trout Carpaccio. Not only is it bursting with flavour, but it's also packed with healthy omega-3 fatty acids and vitamin D & C, making it a healthy and light option for any occasion.


•⁠  ⁠250g Cold Smoked Trout (D-cut)
•⁠  ⁠1 x blood orange
•⁠  ⁠1 x yellow grapefruit
•⁠  ⁠1 x pink grapefruit
•⁠  ⁠1 x bunch of fresh coriander
•⁠  ⁠Celery
•⁠  ⁠Micro-greens - purple radish
•⁠  ⁠Black Sesame seeds

For the vinaigrette:

•⁠  ⁠Extra virgin olive oil
•⁠  ⁠The juice of half a lemon
•⁠  ⁠Sea Salt flakes
•⁠  ⁠Mixed Pepper
•⁠  ⁠Honey

The recipe:

1. Prepare the fruit

Begin by peeling the blood orange and grapefruits. Slice them horizontally creating a visually appealing base for the carpaccio (don’t discard the juice). 

2. Prepare the Trout

Now for the star of the show, the freshly smoked trout. Open the packet and carefully separate and place the slices on a clean chopping board.  Cut each slice in two, down the middle following the shape of the D-cut fillet.

3. Arrange the Carpaccio

Arrange the grapefruit and orange slices on the serving plate combining them to create a contrast of colour. Gently place the smoked trout slices on top of the citrus fruit. 

Add the thinly sliced celery, this gives the dish an extra bit of crisp and texture. 

4. Season the Carpaccio

Once you’re ready to serve, sprinkle the finely chopped fresh coriander leaves for a touch of freshness. Complete the ensemble with some carefully cut purple radish micro-greens, and a scattering of black sesame seeds adding texture and visual contrast. 

5. Prepare the vinaigrette 

Prepare the vinaigrette by mixing 2 tablespoons of extra virgin olive oil, the lemon juice, a pinch of salt, a dash of pepper and a drizzle of honey for sweetness. You can also add the citrus juice you collected from slicing the grapefruit and orange. Whisk all the ingredients together in a bowl to form a silky emulsion, and drizzle over the dish.

Get creative!

You can easily tweak the dish for different seasons by changing some of the ingredients, for example using sliced tomatoes in summer instead of citrus, swapping the sesame for pan fried mixed seeds with sumac for texture, or even hazelnuts. You can also swap the sea salt for smoked salt, or add a dash of Tabasco to the vinaigrette to give it a bit of a kick. 

We love to see what you're making with our smoked products - share your versions of this dish with us over on our instagram