SWISS smoked trout
Regular price
CHF 16.25
Smoked trout fillet
In two versions, plain or lemon pepper
For the plain hot version without pepper
We select our trout from the Guibert or Vionnaz fish farms in Switzerland.
Preparation methods
Following our process developed over several years, the fillets are carefully selected, then salted with sea salt. Then comes a slow hot smoking, smoked with beech wood.
- When hot, the smoker has a temperature of over 55 degrees, the meat will be cooked by the smoke.
Taste and texture
Its firm, salmon-pink flesh is distinguished by its delicate, tender taste in the natural version.
The lemon pepper method, on the other hand , enhances the taste of the trout , both sweet and spicy.
Fishing method and origin
Breeding, Switzerland
