At Charlie's Trout, the fish is harvested to order from the crystal-clear waters of the historic Longford Estate in Wiltshire and then smoked for up to 16 hours using only the finest oak sawdust. This produces a silky textured smoked trout which is a milder alternative to salmon and perfect for picnics, delicious in sandwiches and versatile as an ingredient in recipes.
Once smoked, Charlie’s Trout is skilfully skinned, trimmed and hand-sliced, ready for delivery straight to your home.
Voted top in Jamie Magazine’s monthly Taste Test, the range includes cold oak smoked trout, hot smoked trout fillets and its signature paté, which is a delicious combination of smoked trout, crème fraiche, cream cheese, herbs and lemon.
The team at Charlie’s Trout is extremely picky when it comes to choosing fish for its products. The trout is fished to order from the Wiltshire Avon and, after smoking, around 40% is set aside as only the best is used. Forty years’ experience has taught its master smoker the best methods for harnessing the wonderful texture and exquisite flavour of the trout.
As well as being able to order online with deliveries straight to your home, Charlie's Trout now has its products in some of the finest delicatessens and farm shops in West Sussex including Cowdray Park Farm Shop in Midhurst and The Hungry Guest in Petworth.
Local Food Britain says
Oak-smoked trout couldn't get fresher than this, or more delicious. A refreshing change to salmon, and the perfect picnic treat. Try it on a salad of new potatoes and freshly-picked lettuce leaves, or simply enjoy with a dollop of horseradish and a chunk of sourdough. The smoked trout pate is heaven sent.
Not the usual tasteless mass produced offerings, but a truly sensational side of smoked trout.
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