These hot smoked rainbow trout fillets are produced using trout from local farms. These fish are cured before being hung on speats and smoked with rich aromatic oak chips. They are then cooked and chilled for a few days to allow the smoky flavour to develop. The smoked fish are then expertly filleted by hand and packed in pairs as boneless fillets for your convenience. These hot smoked trout fillets won a silver award at the Guild of Fine Foods Great Taste Awards. Chef’s Tip: Smoked trout fillets are perfect for a delicious starter. Place one of the trout fillets on a bed of fresh mixed salad then add a sprinkling of ground black pepper. To finish the dish, drizzle the trout with a pea and mint purée to complement its rich smoky flavour.