Smoked Trout - the perfect Starter or Light Snack

Over the years, smoked salmon has become almost as much a part of our traditional festive fare as Stilton or plum pudding. But many people are unaware that there is an equally delicious, inexpensive alternative - smoked trout. Tasty and versatile, it is also widely available, so if you're tired of the same old salmon, treat your guests to trout.

There are two types of smoked trout - 'hot' smoked and 'cold' smoked. Both are available from the supermarket or local trout farm shop and can be served either as a tasty snack or light starter, or in a variety of hot and cold dishes.

Mark Davies, former chairman of the British Trout Association (BTA), says: "It is often said that smoked trout has a superior flavour to salmon - which is something that many people are unaware of - it also has a lower calorie count. Smoked trout is a high-quality product which is delicious served on its own or in a recipe, and we are keen to encourage shoppers to try it this Christmas."

'Hot' smoked trout is usually served with the skin removed, and the head and tail either on or off as preferred. Vacum-packed fillets are also available from your local supermarket. For a sophisticated snack or the perfect start to any meal, simply serve with lemon wedges, horseradish and brown bread and butter. 'Hot' smoked trout is also a versatile cooking ingredient and can be used in patés, quiches and soufflés.

'Cold' smoked trout is generally sold in packs of slices. With its delicate flavour, it too can be served traditionally with lemon, black pepper and brown bread and butter or for a really indulgent breakfast, serve smoked trout and scrambled eggs, a mouthwatering combination!

The possibilities are endless. So give salmon a rest and your guests a welcome change this Christmas and make sure you include smoked trout on your festive menu. You won't be disappointed.

All about Smoked Trout

There are two types of smoked trout, hot smoked and cold smoked. Hot smoked trout is fully cooked in a kiln as part of the smoking process while cold smoked trout is a 'cured' product, using cool smoke in a similar manner to smoked salmon.

The smoking process may be carried out using various hardwoods which each produce a distinctive flavour. In the UK we tend to use oak or beech. Beech has lower tannin levels than oak and the result is a more delicate taste. In the USA, hickory is popular while in parts of Northern and Eastern Europe, Juniper is used.

With both hot smoked and cold smoked trout, the salt content together with careful control of storage temperature after the smoking process, provides a degree of preservation and shelf life (see individual product packs for details).

HOT SMOKED TROUT:

• Whole gutted trout or trout fillets are first placed in brine and then hung on trolleys which are placed in a kiln for smoking under carefully controlled conditions. The smoking process consists of a period during which cool smoke passes over the fish to impart flavour, followed by a period when the temperature in the kiln is raised to cook the product.
• Most of the trout that is hot smoked is offered portion sized in fillet form, vacuum-packed, skin packed or in modified atmosphere tray packs. Some whole smoked trout are also available.
• Hot smoked trout fillets can be used as a stylish and simple starter or a light main course, served with a slice of lemon and black pepper. They can also be used, in flaked form, to combine with salad or pasta or provide the basis of delicious smoked trout pate.
• Hot smoked trout fillet is available through most trout farm shops and all the major retailers where it is usually to be found on the 'deli' shelves rather than on the fish counter.

COLD SMOKED TROUT:

• Large, salmon-sized trout are first filleted. The fillets are either dry salted or brined and then placed on trolleys in a controlled atmosphere kiln.
• The 'curing' process takes place in cool smoke over a much longer period than in the case of hot smoking.
• Cold smoked trout has a delicate texture and taste, much appreciated by food lovers, and has a lower calorie count than smoked salmon.
• It is sometimes sold as whole sides but is more usually offered as packs of slices.
• Most major retailers and some trout farm shops offer cold smoked trout products.

British Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel: 0131 472 4080    Fax: 0131 472 4083     E-mail: mail@britishtrout.co.uk