Cold Smoked Trout - Beetroot Cure - 100g

Our beetroot-cure recipe cold smoked trout. Dry-cured ourselves by hand using our own unique blend of salt and Demerara sugar and our homegrown dehydrated beetroot powder.  Slowly cold smoked for 8 hours in our own smokehouse over beechwood before being sliced by hand. Our fish are raised in crystal clear pure rainwater using our sustainable raising methods, which produces a delicate and unique flavour profile, perfectly balanced with our secret beetroot cure mix blend to create a really luxurious product. Perfect for topping blinis spread with cream cheese and topped with our fresh herbs. 100g.

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