Hot Smoked Rainbow Trout Fillets
Our hot smoked rainbow trout fillets are smoked in our traditional kiln over whisky barrel shavings before being hot roasted in our oven. A great alternative to smoked mackerel.
Try flaking the fillets through a Kedgeree or serving simply with dressed salad and horseradish sauce
Cooking instructions: Oven
Oven cook from chilled. Before heating: Preheat oven. Remove all packaging. Cover baking tray with foil, lightly oil and place fish skin side down. Place the baking tray on the middle shelf of the oven. After cooking: Check food is piping hot. All cooking appliances vary. As the natural size and thickness of fish may vary and performance of cooking appliances may vary, this is a guide only. Oven cook from chilled. 200°C. Fan 180°C. Gas 6. 33 mins.
Freeze as soon as possible after purchase and always within the use by date. Once frozen consume within 1 months. Defrost fully before use. Consume within 24 hours. Do not refreeze once defrosted. For use by date: see front of pack. Keep refrigerated, once opened consume within 1 days and do not exceed the use by date.
Freeze as soon as possible after purchase and always within use by date. Once frozen consume within 1 month. Once defrosted use the same day. Do not refreeze once defrosted.
Your fish will be securely sealed and vacuum-
Caution: Although every care has been taken to remove bones, some may remain.
Caution: Take care when opening parcel as steam may escape.
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