Original Smoked Trout Pate – A smooth full flavour pate, ideal as an aperitif, starter or light lunch served with salad leaves, crusty bread, chutney and a wedge of lemon.

Savoury Smoked Trout Pate – A robust herby pate made with cream cheese and garlic, that is superb as a starter.

Deli Trout – A delicate pate made with smoked trout, poached trout and cream cheese. Everyone loves it.

Cold smoked and sliced – the standard by which other smoked products should be judged. It takes two days of gentle cold smoking to infuse the trout with the subtle oak flavour. This is unlike mass produced smoked salmon, in flavour texture and looks. The flesh is firm, not slimy, the exterior of the slice has a slight colouring and the taste is a complex but balanced, slighty sweeter than salmon. Ideal served in the age old fashion of brown bread and butter with a squeeze of lemon.

Cold Smoked fillets- Undyed, lightly cured and smoked. Ideal as a main course. With a light cure, the fillets will stand cooking better and but delicious.

Smoked Tails – The rear portion of the fillet, probably the sweetest tasting part of a trout, lightly cured and smoked. Sold as a portion it is a treat but worth it. Just heat through and serve with a salad or new potatoes.

Luxury Fish Cakes – Smoked Salmon or Trout, creamy mashed potato, a little onion and seasoning. Perfect with sweet chilli sauce.

Smoked trout bits – One of our most popular products. Large bags of tasty smoked trout bits, which are ideal as ingredients in dishes such as quiches.

Produce

Smoked trout, salmon, fresh whole and filleted fish, pate, sauces fish cakes, gravadlax, and quiches

Contact

Rob Snaith

Web

www.holliestroutfarm.co.uk

Social Media

N/A

Email

[email protected]

Phone

01404 841428

Address

Slade Lane, Sheldon, EX14 4QS