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 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