Smoked Trout

Without question the best smoked trout we have found; these fish are hatched, grown and prepared for the customer on the banks of a Wiltshire Chalk Stream. The trout are dry salted before smoking for thirteen hours over locally sourced oak, ash & beech chippings.

We suggest a serving of at least 50g per portion of cold smoked trout

Our smoked trout has has a shelf life of 5-7 days.