A 100g pack of hot-smoked British trout — carefully selected from UK trout sources with clean, well-oxygenated water, cured in high-quality rock salt and smoked over a blend of British hardwoods in traditional kilns. The hot-smoke gives a flakier, more “cooked” texture than smoked salmon, with a sweeter, less-fishy character. A premium gourmet ingredient at an everyday price — one pack stretches across two starters or four canapé servings.
Pack details
- Net weight: 100g
- Form: hot-smoked trout fillet
- Cure: rock salt
- Smoking: blend of British hardwoods, traditional kilns
- Origin: reputable UK trout sources, clean and well-oxygenated water
- Status: ready to eat
- Storage: keep at −18°C; defrost overnight in the fridge; consume within 3 days of thawing
How to serve
- Cold starter: with horseradish crème fraîche, capers, lemon and dill on rye.
- Brunch: over scrambled eggs on sourdough with chives and a twist of black pepper.
- Salads: flake into a warm potato salad with watercress, soft-boiled eggs and bacon bits.
- Pasta: stir flaked trout through hot tagliatelle with crème fraîche, peas and lemon zest.
- Tzatziki-style dip: blend with Greek yoghurt, cucumber, garlic and dill for a fast crowd-pleaser.
Pair with a sparkling rosé or a dry white Riesling.
Sourcing and delivery
Wild-quality British trout from carefully selected UK farms with clean water, cured in rock salt and hot-smoked in traditional kilns. Dispatched frozen from our UK warehouse in insulated packaging.
