Hand filleted, dry cured, and oak smoked over 8 hours before maturing in a Himalayan salt chamber, it offers a refined texture and exquisite depth of flavour.

This exceptional smoked trout is crafted with care and precision. Each trout is individually hand filleted, then dry cured using salt and demerara sugar to draw out natural flavour. The fillets are gently kiln smoked over sustainably sourced oak chippings for 8–10 hours, imparting a subtle, aromatic smokiness.

After smoking, the fillets are matured for several days in a Himalayan salt chamber – a traditional technique that enhances both texture and taste. The result is a delicately flavoured fish with a melt-in-the-mouth feel and elegant finish.

A lighter alternative to smoked salmon, this smoked trout is ideal for refined starters, canapés, or as part of a luxury brunch spread.
Order this delicately smoked trout for premium UK delivery.

Why You’ll Love It

- Hand filleted and traditionally oak smoked

- Matured in a Himalayan salt chamber for depth and texture

- Delicate flavour and smooth finish

- Sustainably sourced ingredients and small-batch process

- A refined alternative to smoked salmon

Perfectly Pairs With

Soft-boiled eggs and buttered toast

Horseradish cream or pickled fennel

A crisp English sparkling or dry rosé