Our Kiln Smoked Trout Fillets have a wonderful buttery and tender texture. Cold smoked for an hour to give them their signature smoky flavour, the fillets are then hot smoked for up to 7 hours in the kiln.

The slow cooking process allows the fillets to retain their moisture whilst adding buckets of flavour. The end result is a mouth-wateringly good smoked fillet with delicate smoky undertones, and a lovely flaked texture.

They can be enjoyed on their own, added to salads, pasta dishes or sandwiches, in sushi rolls, on canapés or in quiches. I can vouch for a rice bowl with avocado, pickled ginger and soy sauce - delicious!

Freezing & storage

Please keep refrigerated between 0 and 5°C.

This product is suitable for home freezing for up to 6 months. Please freeze on delivery and consume on day of defrost.