Inverawe Smoked Trout Presliced – 100gm

OUR smoked trout is probably what we are best known for at Inverawe. To aficionados, it is the pinnacle of our entire range. It has a butteriness and silkiness that almost melts in the mouth as well as a wonderfully rich colour and a flavour that exceeds expectation. As with all our cold smoked fish, it spends between 36 and 72 hours smoking slowly in our brick kilns over oak logs. As it gently smokes, so it cures and the result is quite sublime; so much so that it recently won the Guild of Fine Foods' highly coveted Golden Fork for best product from Scotland. We are rightly proud of our smoked trout and hope you enjoy it as much as we all do.

Our traditional way of wood smoking flies in the face of modern production because we rely on real people taking their time and using age-old skills rather than cutting corners with rows of machines. But we think you'll agree when you taste our hot smoked salmon, or any of our many other smoked foods, that the end result is worth the wait.

Although this way is more time consuming and labour intensive, the end result surpasses all expectations.

Smoking is one of the oldest ways of preserving foods and at Inverawe Smokehouses we continued this ancient art in our traditional smokehouse design. This method retains the real taste of properly