Hot Smoked Trout Fillet with Pepper, Dill & Mustard | 550g

The unique combination of pepper, dill, and mustard adds depth and complexity to the already rich flavor profile of the trout. Hot smoking perfectly complements these seasonings, resulting in a harmonious blend of smoky, spicy, and herbaceous notes, with a subtle mustard tang.

• 500-600g Hot Smoked Trout Fillet
• Pepper, dill & Mustard seasoning
• Flash Frozen
• Skin-on
• Vacuum-Packed
• Sustainably Farmed

Effortless Defrosting Method

• When you’re ready to enjoy your trout, defrosting it correctly is key to preserving its texture and flavour.
• The best way to defrost the trout fillet is by placing it in the refrigerator for approximately 12-24 hours. This slow defrosting method ensures the trout remains at a safe temperature, reducing the risk of bacterial growth.
• If you’re short on time, you can use a quicker method by placing the sealed trout fillet in a bowl of cold water. Change the water every 30 minutes to ensure it continues to defrost evenly. This method typically takes 1-2 hours, depending on the size of the fillet.
• Avoid defrosting the trout at room temperature or using hot water, as this can lead to uneven defrosting and potential bacterial growth.