Chalkstream – Whole Side Trout

Hand filleted, pin boned and trimmed. Then dry cured in salt and demerara sugar and traditionally kiln smoked over oak chippings, the smoked fillets are matured in a Himalayan salt chamber to produce an exceptional texture and depth of flavour.
Perfect served for a Christmas breakfast alongside poached Eggs, avocado and toast or perfect ontop of a Blini with a glass of Champagne.

Approx 500-700g (500g min)