Hot Smoked Trout Fillets

Rainbow trout traditionally brined and hot-smoked over Welsh oak whole or as fillets

Delicious in salads or enjoyed on its own with a squeeze of lemon and some horseradish cream

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£6.95 to £37.00
  • Hot Smoked Trout Fillets
    4 images, click thumbnail to enlarge
  • Hot Smoked Trout Fillets
    4 images, click thumbnail to enlarge
  • Hot Smoked Trout Fillets
    4 images, click thumbnail to enlarge
  • Hot Smoked Trout Fillets
    4 images, click thumbnail to enlarge
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Product Details Serving Suggestion Testimonials Product Care & Shelf Life Ingredients & Allergens

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

Ingredients
 350g Penne pasta
 500g Broad beans or peas
 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
 
 
Boil the broad beans for 3-5 minutes, until they float to the surface. Remove and drain the beans, and run under cold water (this will help them to keep their colour).
 
Cook the pasta and pour into a large mixing bowl – drizzle with olive oil. Add half the broad beans to the bowl and mix well. Deskin the remaining broad beans so they are sweeter and set aside.
 
Add the lemon juice and zest, olives, parsley, dill and flaked Smoked Trout Fillets to the pasta. Season to taste and toss well to combine. Scatter over the double-podded broad beans. Serve with plenty of seasoning.

Beautiful!

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.

Ingredients:

Hot-Smoked Trout Fillets: Rainbow Trout (Fish), Salt, Oak Smoke.

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