Hot-smoked trout

A trout carcass or fillet cured and hot-smoked, with juicy flaky pink-orange meat and a saltish-smoky taste, as an appetizer, on open sandwiches and in salads.

Hot-smoked trout is a trout carcass or fillet cured and hot-smoked until fully done, golden-brown outside, with juicy, flaky, easily separating pink-orange meat, a saltish-smoky taste and a tender texture. It is eaten as an appetizer on its own, on open sandwiches, in salads, pasta and risotto, flaked into cream cheese spreads and served with potatoes and lemon.