Smoked Trout 250g
We are very proud of our signature Cold Smoked Trout. Each step of the journey, from filleting to packing the fish, is carried out with the utmost care and attention to detail. Our cold smoking process allows the trout to retain its natural, delicate flavour. The smoke runs through the kiln at a low temperature, so it imparts a subtle smokiness without overpowering the fish’s inherent taste.
Our Cold Smoked Trout has a mild almost buttery texture that all but melts in the mouth. Hugely versatile, our cold smoked trout offers the wow factor to nibbles or starters alike. crackers, bread, cream cheese, fresh herbs, lemon wedges, chopped red onion - it’s got plenty of friends!
Contains fish. May contain bones - whilst every care has been taken to remove all the bones, some may remain.
Please keep refrigerated between 0 and 5°C.
This product is suitable for home freezing for up to 6 months. Please freeze on delivery and consume on day of defrost.
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Our 'Slice Types' Explained
Long Sliced
'Long sliced' refers to smoked fish we have sliced in long, thin strips, typically along the length of the fillet. Long sliced is a versatile ingredient used in various culinary applications thanks to its delicious flavour and appealing texture.
A classic in bagels or used to create elegant canapés and appetisers. It is widely used in salads, omelettes and quiches or in an open sandwich.
D-Cut
We hand slice the fillet with a sharp knife keeping the blade at around 45 degrees slicing across the length of the fillet. The end result is a slice in the shape of the letter ‘D'.
D-Cut slices are delicate and tender and offer a range of flavours in one slice from the smokiness of the top through to the silky more subtle flavours of the meat nearer the skin.
D-Cut slices offer an elegant and attractive appearance making them a popular choice for entertaining.
V-Cut
Also known as 'Vertical Cut' hand sliced across the fillet keeping the knife at 90 degrees creates a unique appearance characterised by long, thin slices that showcase the layers of the fish, including the different textures and colours of the fish.
Vertical cuts are often used to create visually striking presentations, and are much favoured by chefs.
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