Chalkstream Cold Smoked Trout White Wine loosely covered with foil

loosely covered with foil

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

Crafted in Kyoto by the esteemed Hiroshi Kobayashi

"We’re thrilled to be cooking at our favourite cafe and Cornish institution Fee's

serves 14-16 people

Chalkstream Cold Smoked Trout White Wine loosely covered with foilEnglish, 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.