I don’t know if smoked tinned trout is going viral from a social media point of view, but it should be. It’s been my top tinned fish of choice of late, finding its way into salads, pasta dishes, and especially served simply with crusty bread, a squeeze of lemon and some good olive oil.
What we have here are boneless fillets of rainbow trout from rivers in northern Portugal, smoked over holm oak wood (the same oak that gives the famed Ibérico pigs the acorns they love to eat), then packed in olive oil with a tiny pinch of salt. The oil gives the fish a flaky, luscious texture without overpowering the flavor.
If you’re suffering from the tinned fish version of FOMO, grab a tin today.