Smoked Trout

About:

Before the days of refrigerators, trout was cured and smoked purely as a means of preservation. 

Nowadays, we smoke trout because we can’t get enough of its mildly smoky, slightly sweet flavour and delicate, meaty texture.

How to Cook:

Our smoked trout is ready to eat straight from the packet, either in a salad or as a deliciously rich accompaniment to your Sunday scrambled eggs.

It is also perfect for adding to creamy pasta sauces along with sweet garden peas and fresh parsley.

What to Drink:

Choose a light and crispy white wine such as a naturally acidic Dry Riesling or even Champagne to balance out the luxuriously fatty texture of your smoked trout.

Storage:

All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.