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Award Winning Smoked Salmon
Award Winning Smoked SalmonFree Postage to UK on Hampers
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Smoked Trout Fillets
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
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
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.
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