Chalkstream Cold Smoked Trout White Wine insert a knife in between

insert a knife in between the wing and the breast

serves 14-16 people

Crafted in Kyoto by the esteemed Hiroshi Kobayashi

the smoked fillets are matured for several days in a Himalayan salt chamber to produce an exceptional texture and depth of flavour

Delightfully sweet with a delicate umami finish

Chalkstream Cold Smoked Trout White Wine insert a knife in betweenEnglish, fresh water trout. Hand filleted, pin boned and trimmed. dry cured in salt, demerara sugar and traditionally kiln smoked for 8 10 hours over sustainably sourced oak chippings. the smoked fillets are matured for several days in a Himalayan salt chamber to produce an exceptional texture and depth of flavour.