Pink-fleshed rainbow trout traditionally brined and hot-smoked whole before hand-filleting. Deliciously delicate in flavour and texture. (Not available in December).
For a more robust flavour, our oak roasted Peppered Trout are cured and hot-smoked as fillets with a twist of crushed black pepper.
Serve with a wedge of lemon and creamed horseradish or a Waldorf winter salad of apple, celery and walnuts.
Here's one of our favourite summer smoked trout recipes:
Serves 4 – A great, light Lunch
4 tbsp Fino Olive Oil
2 Lemons - zested and juiced
100g Black olives - chopped
1 Handful fresh parsley - chopped
1 Sprinkle fresh dill - chopped
2 Smoked Trout Fillets– flaked
Jenna Hopkins, August 2015
Such service. Our last pack in the freezer of BMS Smoked trout was used in our little VE Day Lunch celebration together with a glass of Chablis. To say it was exquisite is something of an under-statement. Enjoyed by us both. Also, thank you so much for the additional pack to make up the weight, very thoughtful. WE WILL ENJOY!
W Evans, May 2020
Ready to eat.
Best served at room temperature - please visit our recipe pages for serving suggestions and inspiration.
Hot-Smoked Trout Fillets: Rainbow Trout (Fish), Salt, Oak Smoke.