Ingredient: Smoked Trout
Trout is a freshwater fish which comes from the same family as salmon, with a delicate and mild flavour. You can enjoy it hot- or cold-smoked. Hot-smoking involves hanging the trout in a wood smoker for around three hours at 70–80°C, which keeps it moist and intensifies its colour and flavour, while cold-smoked trout stays soft and delicate, almost like raw fish.
If you’re steering clear of some farmed salmon, trout is often a more sustainable alternative. I absolutely love Chalk Stream trout; it is pretty special!
Trout is a good source of omega-3s, and it’s packed with protein, Vitamin A (healthy vision and skin), Vitamin D (bone health and immune function) and B vitamins (energy production and nerve health and red blood cell formation (Vitamin B12) – so it is super healthy for you!
Smoked trout is a delicious in so many ways. You can stir it through scrambled eggs for an omega-3-rich breakfast, toss it into a leafy salad for your lunch, or fold it into creamy pasta for a supper that comes together in minutes. And of course, it’s unbeatable simply piled onto toast with a scattering of rocket and a squeeze of lemon – yummy every time.
