Cold smoked Trout fillets


Average weight 125g



Our trout is smoked daily by traditional methods using only salt and hardwood chips. We use three different techniques - hot smoking, cold smoking and light smoking.

The ‘cold smoked’ is a beautiful, delicate alternative to salmon. The process is a lot slower and more intricate, taking up to 24 hours using a ‘dry cure’ technique. Delicious on toast with scrambled eggs!

Customer reviews

based on 1 review
  • This cold smoked trout is the best I had tasted - far superior and much less oily than smoked salmon. Texture and taste is fantastic
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